|Source||NE Belly - The Basic North East Cook Book|
kgSmall fish (rohu or hilsa)
1 TOnion (chopped)
1 drIndigenous soda (or A pinch Sodium bicarbonate)
- Clean fish, wash and drain thoroughly.
- Combine fish with onion, green chillies, salt and soda or sodium bicarbonate, and fill bamboo hollow with this mixture. Seal bamboo with a banana leaf or foil.
- Place bamboo over a charcoal fire and cook for about 20 minutes, till bamboo is almost burnt. Rotate bamboo from time to time to cook evenly.
- Remove from fire and let it cool. Open the seal and empty contents into a dish (or a piece of banana leaf if available.
Serve hot with steamed rice.