Cut the fish into
half lengthwise, scrape the meat from the centre
bone with a spoon. Scrape away one third of the
meat from both of the other sides. Slice the
remaining meat with skin into small pieces. Chop
or mince the scraped fish meat until very fine.
place the minced
fish meat in a basin, add the 10 tbsp water and
beat well. Add the rempah, onions and eggs, stir
well and then add the coconut creme, 1 tbsp
sugar, 1 tbsp salt, 1/2 tbsp monosodium
glutamate, turmeric leaves and daun limau purut.
Spread the mixture on a piece of banana leaf,
add a piece of fish meat and then roll up. Fry
or grill for 5 minutes on each side. Makes 40
pieces.