This dish makes a good starter, or a fish course in a four-course dinner. Banang is the Sumbawa name for milkfish, which in Indonesian is bandeng. At the time of writing, only frozen milkfish are available in the West, so I recommend using fresh sea bass or red snapper instead. I also find that the unripe mangoes which Indonesians prefer are not as attractive as the ripe mangoes I have got into the habit of using with my fish dishes in London.
This is one of the Nusatenggara recipes