Clean the fish scales, discard the ingsang and the contents of his stomach. Wash clean in running water. Dry. Sayat the back of his side on all sides from near the head to the tail (inner incision until the blade is like bumping the middle of the fish). Function, so that the fish thorn in the flesh is cut into small pieces, jd not too worried enter the throat, even the marinade so much faster penetrate.
1 kg of milkfish
1 teaspoon salt
1 orange juice
ground spices :
1 stalk lemongrass
8 cloves of red onion
4 cloves garlic
3 pieces of red chili critic
6 pieces of cayenne pepper
1 tablespoon coriander
1/2 spoon of pepper
7 tablespoons sweet soy sauce
to taste salt
to taste powdered broth
1.Clean the stomach contents and scales, wash clean with lemon cleaned back, set aside the fish with the spice racik fried fish, then fried half crisp rest
2.Blend all seasonings, mix with spice mixture flat
- Brush into all the fish, then burn until cooked and the seasoning soak