Ikan Bandeng Masak Woku
Experience the rich and aromatic flavors of Indonesian cuisine with this delectable Ikan Bandeng Masak Woku. This dish features bandeng (milkfish) simmered in a fragrant blend of spices and herbs, creating a culinary masterpiece that’s both savory and tangy. Follow these steps to create a dish that will impress anyone at your table.
Ingredients:
- 1 whole milkfish (bandeng)
- Juice of 1 lime
- 1 stalk lemongrass (serai)
- 5 kaffir lime leaves (daun jeruk)
- 1 thumb-sized piece of galangal (laos)
- 1 tomato
- 1 leek (prei)
- 1 bunch of Thai basil (kemangi)
For the Spice Paste:
- 8 shallots (bawang merah)
- 4 cloves garlic (bawang putih)
- 5 large red chilies (cabe merah besar)
- 7 bird’s eye chilies (cabe rawit)
- 1 thumb-sized piece of ginger (jahe)
- 1 thumb-sized piece of turmeric (kunyit)
- Salt, to taste
- Sugar, to taste
Instructions:
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Prepare the Fish: Clean the milkfish and rub it with lime juice and salt. Let it sit for a few minutes to absorb the flavors and help remove any fishy odor.
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Cook the Fish: Place the fish in a pressure cooker and cook until the bones are tender and the fish is cooked through, about 1 to 1.5 hours. The pressure cooking process helps to soften the fish bones, making them edible and enhancing the overall texture of the dish.
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Prepare the Spice Paste: Blend the shallots, garlic, red chilies, bird’s eye chilies, ginger, and turmeric into a smooth paste. You can use a food processor or a traditional mortar and pestle for this step.
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Sauté the Spice Paste: Heat a little oil in a pan and sauté the spice paste until it becomes aromatic and the oil starts to separate from the paste. Add the lemongrass, kaffir lime leaves, and galangal to the pan, stirring well to combine with the paste.
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Add the Fish and Broth: Gently add the cooked milkfish along with its cooking liquid to the pan. Adjust the seasoning with salt and sugar to taste. Allow the dish to simmer until the flavors meld together and the fish absorbs the spices, about 10-15 minutes.
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Add Vegetables: Slice the tomato and leek, and add them to the pan. Continue to cook until the vegetables are tender and wilted.
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Finish with Herbs: Stir in the Thai basil and cook for an additional few minutes until the basil is wilted and fragrant.
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Serve: Transfer the Ikan Bandeng Masak Woku to a serving dish and enjoy it with steamed rice or as part of a larger Indonesian meal spread.
This dish captures the essence of Indonesian cooking with its vibrant spices and fresh herbs, offering a delightful and aromatic experience. Perfect for a special meal or to impress guests with a taste of traditional Indonesian flavors.
