1 kg/2 ¼ lb small rui, hilsa or any small firm white fish, cleaned
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 8cm/3 inches in diameter and 13xm/5 inches long salt
Remove all the bones from the fish and chop into pieces.
Mix the fish, onion, chillies, a little salt and the baking soda together in a large. Fill the bamboo hollow with the mix. Seal the bamboo with a banana leaf and secure with kitchen string (twine).
Cook over a preheated charcoal fire or barbecue, rotating the bamboo hollow frequently for about 20 minutes or, until the bamboo is almost charred. Remove from the fire and allow it to cool. Remove the leaf ‘cap’ and empty the contents into a bowl.