Chanos chanos Forsskål or Bandeng or in makassar/bugis language Bolu is very popular fish in Asia many people like this fish because it tastes so savory and is easy to digest it is a good source of Omega 3, vitamin, mineral and protein. However some pople have difficulty in enjoying the tasty meat of this fish because of the bones of this fish are so many and difficult to separate the smooth bones from the meat. In Makassar, we have a recipe to help enjoying this fish without worrying about the fish-bones. Here we go:
Ingredients:
450 grams of milk fish
50 ml water
200 grams young coconut, grated
3 eggs
oil for frying the fish
heart full of love
Spices and seasoning ingredients:
10 red onions
5 pieces of garlic
3 teaspoons of coriander
1/2 teaspoon of white pepper powder
1 teaspoon of salt
Mango pickles (Acar mangga/ racca' racca' pao) sauces ingredients:
250 grams of raw young mango, peel then cut thin or use grater
50 grams of red chili, throw away the seeds then cut thin
3 hazelnut
1 teaspoon of salt
1 1/2 teaspoon of sugar
Method
1. Clean the fish take out the stomach then beat firmly until the meat soft
2. cut it into 3 equal pieces then took out the meat and bones by using small spoon but don't break the skin keep the case remain intact (it needs practices though) put it away to be stuffed
3. Separate the meat and the bones then fry the meat for a while take it out then separate the remaining smooth bones
4. Grind the fish meat by using blender then put it aside
5. Mix the meat, coconut, 1 egg and seasoning in a container then stuff them into the fish skin until full and compacted
6. Beat the remaining eggs in a container then stir them well
7. heat the oil then drench the fish into the beaten eggs before frying it in the frying pan until brownish and cooked
8. To make the mango pickles, fry the chili and hazelnut take out then mix with the mango and seasoning stir well
9. Spread the mango on the serving plate then put the fried fish on it
10. Serve it wit love and affection
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