Asem-Asem Bandeng
Ingredients:
- 2 fresh milkfish (Ikan Bandeng)
- 1 lime, juiced
- For slicing:
- 7 shallots
- 4 cloves of garlic
- 2 cm turmeric
- 2 cm ginger
- Additional spices:
- 4 bay leaves (daun salam)
- 3 cm galangal, bruised (lengkuas geprek)
- 3 stalks of lemongrass, bruised (serai geprek)
- Tamarind to taste (secukupnya asam)
- Sugar and salt to taste (secukupnya gula, garam)
- 3 tomatoes, cut into quarters
- 1.2 liters of clean water
Preparation Steps:
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Preparation of Fish:
- Clean the fresh milkfish thoroughly. Soak the cleaned fish in lime juice for about 10 minutes to remove any fishy odor and to infuse a slight tangy flavor.
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Cooking the Soup:
- In a large pot, bring the clean water to a boil. Add all the ingredients, including the milkfish but excluding the tomatoes. Allow the mixture to come to a vigorous boil, ensuring that all the flavors from the spices are thoroughly infused into the broth.
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Final Touch:
- Once the fish is cooked to your desired doneness and the broth is well-flavored, add the quartered tomatoes. Stir gently to distribute the tomatoes evenly without breaking them up too much. Continue to simmer for a few more minutes until the tomatoes are slightly tender but still hold their shape.
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Serving:
- Remove the pot from the heat. Carefully ladle the soup into serving bowls, ensuring each portion gets a good mix of the fish, tomatoes, and broth. Serve hot and enjoy the tangy, savory flavors of Asem-Asem Bandeng.
This delightful dish, Asem-Asem Bandeng, showcases the fresh flavors of milkfish simmered in a tangy, aromatic broth. The combination of tamarind, turmeric, and ginger provides a unique and refreshing taste, perfect for a satisfying meal. Whether you are enjoying it as a hearty lunch or a comforting dinner, this traditional Indonesian recipe is sure to bring warmth and joy to your table. Enjoy the culinary journey with Love With Recipes!
