1 small onion, chopped
4 green chillies, de-seeded and chopped
Pinch of bicarbonate of soda (baking soda)
1 short length of hollow bamboo, about 8 cm/ 3 inches in diameter and 13 cm /5 inches long
Remove all the bones from the fish and chop into pieces. Mix the fish, onion, chillies, a little salt and the bicarbonate of soda together in a large bowl, and fill the bamboo hollow with it. Seal the bamboo with a banana leaf and secure with kitchen string (twine).
Cook over a preheated charcoal fire or barbecue and rotating the bamboo hollow frequently, for about 20 minutes, or until the bamboo is almost charred. Remove from the fire and allow cooling. Remove the leaf cap and empty the contents into a bowl.