Crispy Bandeng in Creamy Coconut Sauce

Fried Bandeng in Coconut Milk Sauce

Ingredients

• 500 grams bandeng (milkfish), cleaned and washed
• 10 small red chilies
• 2 large red chilies, seeds removed
• 5 shallots
• 4 cloves garlic
• 3 candlenuts
• 1 thumb-sized piece of turmeric
• 1 bay leaf
• 1 thumb-sized piece of galangal
• 250 ml coconut milk
• 1/2 teaspoon mushroom stock powder
• Salt, to taste
• 1/2 teaspoon granulated sugar
• Cooking oil, for sautéing

Instructions

1. Prepare the Bandeng: Heat cooking oil in a pan and fry the cleaned bandeng until it is half-dried and lightly crisped. Set aside.

2. Prepare the Spice Paste: Wash all the spices thoroughly. Blend or grind them into a smooth paste. You can use a blender or a mortar and pestle for this step.

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3. Sauté the Spices: In the same pan, add a little more cooking oil if needed and sauté the spice paste until it becomes fragrant and cooked through.

4. Combine Ingredients: Add the bay leaf and galangal to the sautéed spice paste. Then, add the fried bandeng to the pan.

5. Simmer: Stir to ensure the bandeng is well-coated with the spice paste. Pour in the coconut milk, and season with salt, mushroom stock powder, and sugar. Stir well.

6. Adjust the Flavor: Let the sauce simmer until it starts to boil. Taste and adjust the seasoning if necessary.

7. Serve: Once the coconut milk has thickened slightly and the flavors are well-combined, turn off the heat. Serve the dish warm.

Enjoy this delicious and creamy fried bandeng with coconut milk sauce as a delightful accompaniment to your meal!