Material:
- 2 chickens fish, remove its skin-slices slices on both sides
- 1 orange juice squeeze,
- 400 ml coconut milk from a coconut btr
- 1 stalk lemongrass bruised
- 1 teaspoon salt
- 2 tbsp cooking oil.

Blend:
- 6 shallot
- 2 cloves garlic
- 1 segment ginger
- 1 vertebra turmeric
- 1 vertebra galangal
- 2 pcs red chilli

Method:
Marinate the fish with lime and salt. Stir-fry ground spices,
input citronella, pour the coconut milk, fish, reduce the heat input, and cook again
approximately ± 10 minutes. Lift. Then grilled fish, while behind-behind and
mengolesinya withseasoning . Serve with white rice. Good luck.

Material:
1 head (± 1kg) fish cake / baronang (can be replaced by other fish such as mackerel, grouper, etc.)
1 teaspoon salt
1 ½ tablespoons lime juice
1 tsp ginger juice
1 tablespoon cooking oil

Dabu-dabu:
10 pieces of red chillies / green, thinly sliced
3 pieces of green tomatoes, diced
4 pieces of red onion, sliced
1 teaspoon salt
½ tsp sugar
1 tablespoon lemon juice
20 basil leaves, roughly sliced
1 ½ tbsp cooking oil

Directions:
Prepare and preheat the grill first.
Clean fish, remove gills and entrails. After that make some keratan deep on both sides of fish down to the bone. Marinate with salt, lemon and ginger water. put the fish in the refrigerator, let stand for 15 minutes.
Dabu-dabu: Mix all ingredients in bowl, store in refrigerator before serving.

Burning Fish: basting fish with cooking oil then drain until the oil is not dripping anymore. Place fish on grill wire which has spread with oil, then roast until cooked one side. Turn the fish, bake one other side until cooked. then bake in a row dorsally (hold with japitan) and head. Occasionally fish smeared with fish oil have been ripe if the sap is no longer coming out.

source of the taste of the archipelago

Sauce:
2 pieces (400 g) fillet / fish meat without bones
1 / 2 tsp salt, 1 / 4 teaspoon pepper
1 tablespoon lemon or lime juice
1 tablespoon butter, 1 teaspoon chopped parsley

Material:
1 tablespoon butter, 50 g onion, chopped
1 clove garlic, minced, 1 / 2 teaspoon salt
1 tablespoon flour, 150 ml chicken broth
Dilute 125 ml cream, 1 / 2 teaspoon black pepper
75 g buttons of canned button mushrooms, halved (can be replaced hioko mushrooms, oyster mushrooms, mushroom)

How to Make:
1. Sprinkle fish with salt, pepper, and lemon juice until blended. Let stand a few moments. Drain.
2. Heat the butter and parsley on the plate heat resistant. Place the fish fillets on top. Cook until fish is cooked, turn. Cook again until cooked. Lift.
3. Sauce: Heat butter, saute onion and garlic until wilted. Enter the flour, stirring until browned.
4. Pour broth, stirring until the sauce evenly. Add cream, pepper, salt, and mushrooms. Stir until sauce thickens and boils. Lift.
5. Serve fish with mushroom sauce.