Place filling at the end of the pastry and fold the pastry into a triangular shape. Fry semosa until golden brown.
Add tomatoes, tomato puree and fish; cook on low heat for 10 minutes. Garnish and serve hot with rice.
Cook uncovered on low heat for 10 minutes or until cooked. Garnish and serve hot with rice.
Cruncy pastry cups filled with an aromatic Indonesian chicken satay.