Milkfish Spicy Seasoning

Material: i tail banding, weight + / - 750 gr  
3 pieces of white bread  
1 chicken eggs to content  
1 chicken eggs for greasing  
1 tbsp cooking oil  
1 tsp soy sauce 

puree:  
5 btr pecan  
5 cloves garlic  
3 pcs red chili  
1 slice ginger  
2 bay leaves orange  
1 tablespoon granulated sugar 

Method: Discarded fish scales and wash thoroughly. Milkfish cleaned by removing the gills and entrails through the gills, then washed until bersih.Tarik the head and tail simultaneously, until the sound off so prickly. Hit-banding for meat at body shattered and separated from the skin by wearing pounder kayu.Belah little skin under the head and remove the fish meat through the hole while slowly through the skin behind the hole to make it easier to take the meat until it is clean and stay with the tail skin and head, wash clean.
Milkfish meat which had been issued earlier put in the pan, give a little water and jerang on the fire so that the thorns off of the meat, remove from heat. Meat that has been dijerang was then selected and cleared of thorns, and enter the meat that has been free from the thorns had been to in 1 fruit bowl. Mix the fish meat that has been cleared of thorns had been with the bread and blend until smooth and mix with the spice and 1 mashed eggs. After all mixed with a flat, put this mixture back into the fish-shaped body skin, filled with fish shaped like semula.Bandeng was completed earlier wrapped in banana leaves and steamed until cooked (about 30 minutes), remove from heat. Once cool banana leaves open, break eggs, give a little salt, and smeared the whole body of fish.
Bake in oven until dry, golden brown, remove from heat. Serve with sliced.