Ikan Bandeng Bumbu Kuning Santan Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Large bandeng (milkfish) | 1 (cut into 6 pieces) |
| Coconut milk | 50 ml |
| Lemongrass | 1 stalk |
| Galangal | A small piece (crushed) |
| Turmeric | 3 pieces |
| Candlenuts | 2 pieces |
| Ginger | 1 piece |
| Shallots | 5 cloves |
| Garlic | 4 cloves |
| Chili peppers (to taste) | As desired |
| Green chili peppers | 3 pieces |
| Bay leaves | 3 pieces |
| Salt | To taste |
| Sugar | To taste |
| Seasoning | To taste |
Instructions
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Prepare the Fish: Rinse the bandeng thoroughly under running water to remove any impurities, ensuring it’s clean.
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Fry the Fish: Optionally, fry the bandeng pieces until they are half cooked. This step can be skipped if you prefer a healthier version.
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Make the Spice Paste: Using a mortar and pestle or a food processor, grind the candlenuts, turmeric, ginger, and a pinch of salt until you achieve a smooth paste.
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Sauté Aromatics: In a skillet, heat a little oil and sauté the shallots, garlic, and chili peppers until fragrant. Add the spice paste, lemongrass, bay leaves, and the crushed galangal. Stir in a bit of sugar, seasoning, and salt to enhance the flavors.
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Add Water and Coconut Milk: Pour in a small amount of water, bringing it to a boil. Once boiling, carefully stir in the coconut milk, mixing well to prevent curdling.
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Cook the Fish: Gently place the bandeng pieces into the boiling sauce. Taste and adjust seasoning if necessary. Allow it to simmer until the fish is cooked through and the flavors meld beautifully.
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Serve: Once cooked, serve your Ikan Bandeng Bumbu Kuning Santan hot, paired with steaming rice for the ultimate dining experience.
Enjoy this rich and aromatic dish that showcases the delightful flavors of Indonesian cuisine!
