Balinese Spiced Milkfish: Flavorful Bandeng Bumbu Bali

Ingredients:

• 3 whole milkfish (bandeng)

For the Spice Paste:

• 10 red chilies
• 2 tomatoes
• 3 bird’s eye chilies
• 6 shallots
• 3 cloves garlic
• 3 candlenuts
• 1 cm ginger

For the Additional Ingredients:

• 2 tablespoons sweet soy sauce
• 1 stalk lemongrass, crushed
• 2 kaffir lime leaves
• 1 tablespoon sugar
• 1 teaspoon salt

Instructions:

1. Prepare the Fish:
   Begin by seasoning the milkfish to remove its strong odor. Gently coat the fish with a mixture of salt, turmeric powder, and ground coriander. This step helps in neutralizing the fishy smell. Set aside for a few minutes.

2. Fry the Fish:
   Heat oil in a pan over medium heat. Fry the seasoned milkfish until golden brown and crispy. Remove from the pan and set aside.

3. Make the Spice Paste:
   In a blender, combine red chilies, tomatoes, bird’s eye chilies, shallots, garlic, candlenuts, and ginger. Blend until you achieve a smooth paste.

4. Cook the Spice Paste:
   In a clean pan, heat a small amount of oil over medium heat. Sauté the blended spice paste along with the kaffir lime leaves and crushed lemongrass. Cook until the paste is fragrant and the oil starts to separate.

5. Simmer with Seasonings:
   Add water to the pan, followed by sugar, sweet soy sauce, and salt. Stir well to combine all the ingredients.

6. Combine Fish and Sauce:
   Gently place the fried milkfish into the pan with the spice mixture. Allow the fish to simmer in the sauce for about 10-15 minutes, or until the flavors are well absorbed and the sauce thickens.

7. Serve:
   Once the fish is well-coated with the spice paste and has absorbed the flavors, remove from heat. Serve hot with steamed rice for a delightful Balinese meal.

Enjoy the rich, aromatic flavors of Bali with this delectable Bandeng Bumbu Bali!