This is a very interesting way of preparing Ikan Sultan.
First season the ikan sultan (like the scales on) with pepper and salt.
Add slices of kechalak or bunga kantan in the stomach cavity.
Leave the fish to marinate for about 2 hours in the fridge.
Prepare the banana leaves (burn a little over fire until they wilt and become a little brown). Use toothpick to fasten the leaves together.
Wrap a coat or two of aluminium foil and then place the wrapped fish on a griddle and slowly cook for over one hour using a very small fire. Charcoal fire would be best as it adds a special fragrance....
This is not a dish for your grandmother!( too bony)