Title: Grilled Soft-Bone Milkfish (Bandeng Bakar Tulang Lunak) with Sambal Terasi
If you’re craving a delicious and aromatic Indonesian grilled fish dish, this Grilled Soft-Bone Milkfish (Bandeng Bakar Tulang Lunak) is sure to satisfy your taste buds. This dish combines the tender flesh of milkfish with flavorful, aromatic spices and a spicy sambal terasi for an authentic touch of Southeast Asian cuisine. Grilled to perfection, this dish is perfect when paired with fresh lalapan (herb salads) and warm rice.
Ingredients:
For the Fish Marinade:
- 1 large milkfish (Bandeng), cleaned
- Juice of 1 lime (Jeruk nipis)
- 1/2 tsp ground black pepper (Merica bubuk)
- Salt, to taste
For the Spice Paste (Bumbu Halus):
- 4 shallots (Bawang merah)
- 2 garlic cloves (Bawang putih)
- 10 bird’s eye chilies (Cabe rawit)
- 2 kaffir lime leaves (Daun jeruk)
- 1/2 tbsp grated palm sugar (Gula merah serut)
- Salt, to taste
- Sugar, to taste
- A dash of sweet soy sauce (Kecap manis)
- 1 small tomato (Tomat), finely chopped
For the Sambal Terasi (Chili Shrimp Paste Sauce):
- 15 bird’s eye chilies (Cabe rawit)
- 2 tomatoes (Tomat)
- 3 shallots (Bawang merah)
- 1 garlic clove (Bawang putih)
- Shrimp paste (Terasi), to taste
- Salt, to taste
- Sugar, to taste
- A splash of oil for sautéing
For Serving:
- Fresh lalapan (herb salad), typically consisting of fresh basil (Daun kemangi) and cucumber
- Warm steamed rice (Nasi hangat)
Directions:
Step 1: Prepare the Fish
- Clean the milkfish thoroughly and cut it lengthwise, opening it up flat.
- Squeeze fresh lime juice over the fish, ensuring it’s evenly coated.
- Season with salt and ground black pepper. Let it marinate in the refrigerator for approximately 30 minutes to absorb the flavors.
Step 2: Prepare the Spice Paste
- In a blender or mortar, combine the shallots, garlic, bird’s eye chilies, kaffir lime leaves, and grated palm sugar. Blend until smooth, adding salt and sugar to taste.
- Add a dash of sweet soy sauce (kecap manis) and chopped tomato into the spice paste. Stir to combine thoroughly.
Step 3: Cook the Fish
- Rub the spice paste evenly over the fish, ensuring that it is coated on both sides.
- Place the fish in a pressure cooker and cook for about 15 minutes. This step ensures the fish is tender and moist.
Step 4: Grill the Fish
- After cooking, heat a grill or a pan. If you have banana leaves, use them as a base for grilling; they add a subtle, aromatic flavor to the fish.
- Grill the fish on both sides until it is nicely charred and cooked through.
Step 5: Make the Sambal Terasi
- For the sambal, grind the bird’s eye chilies, tomatoes, shallots, garlic, and shrimp paste together. You can use a mortar and pestle or a blender for this.
- Heat a little oil in a pan, and sauté the sambal mixture until fragrant and cooked through. Season with salt and sugar to taste. Adjust the spiciness based on preference.
Step 6: Serve
- Plate the grilled fish alongside fresh lalapan (such as basil leaves and cucumber) and a portion of steamed rice.
- Pour the sambal terasi over the fish or serve it on the side for dipping.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 35 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Fat | 18 g |
| Saturated Fat | 4 g |
| Sodium | 450 mg |
| Cholesterol | 95 mg |
Tips and Variations:
- Banana Leaves: If you don’t have banana leaves, you can use aluminum foil to wrap the fish while grilling for a similar effect.
- Spice Level: Adjust the number of bird’s eye chilies to make the sambal as spicy or mild as you prefer. You can also add more sugar if you prefer a sweeter sambal.
- Serving Ideas: This dish pairs perfectly with steamed white rice and a refreshing cucumber salad on the side.
This Grilled Soft-Bone Milkfish dish is a true delight for the senses, offering a perfect blend of spiced fish and savory sambal, with a hint of sweetness and tang from the spices. Try this recipe to bring a taste of Indonesian flavor to your table!
