Spicy Pressure-Cooked Milkfish (Bandeng Presto Pedas)
Ingredients:
- 1 whole milkfish (bandeng presto), cleaned and prepped
- For the spice paste:
- 5 shallots
- 4 cloves garlic
- 1 piece of turmeric root (about 1-inch)
- 3 candlenuts (kemiri)
- 1 red chili (optional, for less heat)
- 10 red chilies
- Additional seasonings:
- 4 bay leaves
- 1 kaffir lime leaf
- 1 stalk lemongrass, bruised
- 1 piece of galangal, bruised
- Palm sugar (gula jawa), to taste
- Granulated sugar, to taste
- Salt, to taste
- Water (about 2 cups)
Steps:
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Prepare the Spice Paste: In a blender or food processor, combine shallots, garlic, turmeric root, candlenuts, and red chilies. Blend until smooth.
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Sauté the Spice Paste: Heat a little oil in a large pan over medium heat. Add the blended spice paste and sauté until fragrant and the oil starts to separate from the paste.
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Add Additional Seasonings: Incorporate bay leaves, kaffir lime leaf, bruised galangal, and lemongrass into the pan. Stir in salt, palm sugar, granulated sugar, and mix well.
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Simmer with Water: Pour in about 2 cups of water and bring the mixture to a boil. Let it simmer for a few minutes to allow the flavors to meld together.
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Cook the Fish: Carefully place the prepped milkfish pieces into the pan. Ensure the fish is well-coated with the spice mixture. Cover and cook until the fish is tender and the liquid has reduced, allowing the spices to infuse the fish thoroughly.
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Adjust Seasonings: Taste and adjust seasoning if needed, adding more salt, sugar, or water as desired.
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Serve: Once the fish is well-cooked and the sauce has thickened to your liking, remove from heat. Serve the spicy milkfish hot with steamed rice or as part of your favorite meal.
Enjoy this flavorful and aromatic dish that brings together a rich blend of spices and the tender, succulent taste of pressure-cooked milkfish. Perfect for a special family meal or a delightful treat for yourself!
