Acehnese Spiced Milkfish (Bandeng Tumis Aceh)

Ingredients

• 1 whole milkfish (bandeng)
• 1 lime
• 1 teaspoon salt
• 2 curry leaves (daun kari)
• 1 pandan leaf (daun pandan)
• 1 red onion, sliced
• 5 tablespoons cooking oil
• 500 ml water

For the Spice Paste:

• 6 dried red chilies
• 4 bird’s eye chilies (adjust to taste for spiciness)
• 5 red onions
• 2 garlic cloves
• 1 cm ginger
• 2 cm turmeric
• 1/2 teaspoon ground coriander
• 10 tamarind slices (asam sunti)

Instructions

1. Prepare the Fish: Clean the milkfish thoroughly and rinse well. Rub the fish with lime juice and salt, then let it sit for 5 minutes.

2. Season the Fish: After marinating, apply some of the spice paste to the fish, reserving the remainder for cooking.

3. Cook the Aromatics: Heat the cooking oil in a pan. Sauté the sliced red onion, curry leaves, and pandan leaf until fragrant.

4. Add the Spice Paste: Incorporate the remaining spice paste into the pan and cook until the mixture becomes aromatic.

5. Cook the Fish: Gently add the marinated fish to the pan. Carefully stir to coat the fish with the spices, being cautious not to break the delicate texture of the milkfish.

6. Simmer: Pour in the water and bring the mixture to a boil. Reduce the heat and simmer until the fish is fully cooked and tender.

7. Serve: Once the fish is cooked through and the flavors have melded, serve hot with steamed rice or your preferred side dishes.

Enjoy the rich and aromatic flavors of this traditional Acehnese dish!