Pendap, poisson en sauce épicée du Kalimantan

Pendap fish in spicy sauce from Kalimantan Bahan-bahan: ingredients: 5 mackerels 3 spring onions 1 stalk celery 2 cm laos 1 lemongrass stalk 3 asem kandis 5 mangkukan leaves (Polyscias Scutellaria) 100g grated coconut 350ml coconut milk 2 tablespoons oil 5 banana leaf Haluskan: bumbu: 11 shallots 5 cloves garlic 6 kemiri nuts 6 red chilies 4 red rawits 2 vm jahe 2 cm kunyit 4 tsp salt 1/2 teaspoon pepper 2 tsp palm sugar Cara membuat: preparation: Knead the mangkukan with 1/2 teaspoon salt, then rinse and drain. Chop the leaves coarsely. Cut the spring onions in pieces and chop the celery into small pieces. Roast the coconut dry in a skillet. Pound or grind the ingredients for the bumbu fine into a paste. Take half of the paste and rub the mackerel in with it. Wrap it in banana leaves and steam the fish gently 60 minutes until cooked. Heat in a pan the oil and fry the bumbu for 3 minutes. Add the laos, the lemon grass, the asem kandis and mangkukan and cook until softened. Add the coconut and the coconut milk and let the sauce thicken. Stir in the onion and celery and mix well. Pour the sauce over the fish and serve