steamed spiced mackerel
400 gr mackerel
50 ml asam water (from 2 asam jawa)
100 ml coconut milk (from 1/4 coconut)
5 jeruk purut
4 cloves of garlic
1 tsp ketumbar
1/2 tsp pepper
1 tsp palm sugar
1/2 tsp salt
Cut the mackerel meat into small pieces. Finely chop the jeruk purut. Beat the egg. Pound or grind the ingredients for the bumbu into a paste.
Mix all ingredients well and divide it into 5 portions. Wrap each portion in banana leaf and secure with biteng. Then steam the packages for 30 minutes until done. Serve.