Material:
500 grams of milk fish, siangi, cut-cut
250 grams of large size shrimp, discard the head, cut back
1 whole lemon, take the water
1 teaspoon salt
100 ml thick coconut milk from ½ coconut
100 grams of young mango, grated coarse
2 bunch basil, leaves take
Blend:
6 red onions, roasted
8 pieces red chili sauce
2 eggs pecans, roasted
2 tsp sugar
1 teaspoon salt
Directions:
Wash the fish and shrimp until clean, then coat with lemon juice and salt, leave for 20 minutes. Grilled fish and shrimp until cooked, set aside.
Boil the coconut milk while stirring, stir until boiling, turn off the flame. Mix the spices are crushed, shredded mango, basil, and lime juice and stir well. Tata fish on serving plates, flush with spice earlier. Serve.
(This recipe is excerpted from the book: The Book of Cooking Recipes Collection of All Time, Work Team Kitchen Demedia).
source: (http://www.okefood.com/read/2011/03/17/307/436014/sepat-banang-banjarmasin)
