Balinese-Spiced Milkfish (Ikan Bandeng Bumbu Bali)
Recipe by: Dapoer Linggar
Introduction
This traditional Balinese dish features the rich flavors of milkfish, known locally as ikan bandeng, cooked in a fragrant coconut milk sauce infused with bold, aromatic spices. The crispy-fried fish is simmered in a fragrant, spiced broth made from a blend of fresh ingredients like turmeric, ginger, and red chili. Paired with the creamy sweetness of coconut milk and a touch of savory seasoning, this dish embodies the essence of Bali’s vibrant culinary heritage.
Perfect as a main dish, Ikan Bandeng Bumbu Bali pairs beautifully with steamed rice and can easily become a showstopper at any gathering. The balance of rich spices, aromatic herbs, and the tender fish make this recipe a delicious journey into the heart of Balinese cuisine.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Milkfish (ikan bandeng), cut into 4 pieces, fried until crispy | 1 whole fish |
| Coconut milk (santen) | 4 tablespoons |
| Water | 400 ml |
| Bay leaves (daun salam), torn in half | 2 leaves |
| Lemongrass (sereh), bruised | 1 stalk |
| Salt | To taste |
| Sugar | To taste |
| Green onion (daun bawang), sliced thinly | 1 stalk, cut into matchstick-size |
| Cooking oil (for frying) | As needed |
| For the Spice Paste (Bumbu Halus) | |
| Shallots (bawang merah) | 7 cloves |
| Garlic (bawang putih) | 4 cloves |
| Red chilies (cabe merah) | 6 pieces |
| Fresh turmeric (kunyit), peeled and chopped | 2 cm piece |
| Galangal (lengkuas), chopped | 1 cm piece |
Instructions:
-
Prepare the Spice Paste:
- Begin by blending the shallots, garlic, red chilies, turmeric, and galangal into a smooth paste. If you prefer a more rustic texture, you can grind these ingredients using a traditional stone mortar and pestle.
-
Cook the Spice Paste:
- Heat a pan without any oil, and sauté the blended spice paste on medium heat until the moisture evaporates, leaving behind a dry, fragrant paste. This process ensures that the raw flavors of the spices are cooked through.
- Add a little oil to the pan along with the bay leaves and bruised lemongrass. Sauté until the spices release a lovely fragrance.
-
Simmer the Coconut Milk Sauce:
- Pour in the water and coconut milk, stirring well to combine the ingredients. Bring the mixture to a gentle simmer, allowing the flavors to meld together. Cook for around 10-15 minutes until the sauce thickens slightly, but still remains somewhat liquid.
-
Add the Fried Fish:
- Carefully place the crispy-fried milkfish pieces into the sauce. Gently stir the fish to coat it with the sauce. Simmer for an additional 5-10 minutes, allowing the fish to soak up the rich, aromatic broth.
-
Season the Dish:
- Add the salt and sugar to taste. Stir in the sliced green onions just before finishing the dish. Let the flavors meld together for a few more minutes, ensuring that the green onions soften but remain slightly crisp.
-
Final Adjustments:
- Taste the sauce and adjust the seasoning if necessary. The sauce should be flavorful with a balance of sweetness, saltiness, and spice. If the sauce has become too thick, you can add a little more water or coconut milk to reach your desired consistency.
-
Serving:
- Serve the Ikan Bandeng Bumbu Bali hot, with steamed rice or other traditional Indonesian sides. The tender, flavorful fish, combined with the fragrant coconut milk sauce, makes this dish a comforting and delicious meal.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Carbohydrates | 5 g |
| Fat | 25 g |
| Fiber | 2 g |
| Sodium | 600 mg |
| Sugars | 2 g |
Pro Tips:
- The crispy-fried fish adds texture and flavor to the dish, but you can substitute with another firm white fish if needed.
- The spice paste can be prepared ahead of time and stored in the refrigerator for up to 2 days, allowing the flavors to deepen.
- Adjust the heat level by increasing or decreasing the number of red chilies used.
This dish not only offers a tantalizing taste of Bali but also presents an opportunity to enjoy the depth and richness of Indonesian spices and cooking techniques. Enjoy the fragrant, flavorful journey with this beloved Balinese dish!
