whitebait with herbs grilled in banana leaf
500 gr whitebait
30 gr mangkok leaves (cup leaves)
1/2 kunyit leaf (turmeric)
25 gr kemangi / salam leaves
8 red lomboks
3 cm jahe (ginger)
3 cm kunyit (turmeric)
1 sereh (lemongrass)
1 lime (pulp)
Clean the fish and discard the head. Grate the cocos. Slice the mangkok leaves, the kunyit leaf and the kemangi very fine. Pound or grind the ingredients for the bumbu fine into a paste. Mix all ingredients very well. Put 2 tbsp of the mixture on a bananaleaf and fold it like a package and close it with the biteng.
Grille the packages slowly above a charcoalfire until cooked and then serve.