Bandeng Presto with Rujak Spices (Indonesian Steamed Milkfish with Spicy Seasoning)
Bandeng Presto is a delightful and aromatic dish that brings together tender, steamed milkfish wrapped in banana leaves with a spicy rujak seasoning. Known for its unique blend of flavors, this dish offers a combination of spices, sweetness from palm sugar, and the heat from red chili peppers. The preparation involves steaming and lightly grilling the wrapped fish to perfection, where even the bones are tender enough to eat!
Ingredients:
| Ingredients | Quantity |
|---|---|
| Fresh Bandeng (milkfish), cleaned | 3 fish |
| Tomatoes, sliced | 10 pieces |
| For the spice paste (bumbu halus): | |
| Red onions (bawang merah), peeled and chopped | 150 grams |
| Garlic (bawang putih), peeled | 6 cloves |
| Red chili peppers (cabe merah), including bird’s eye chili (rawit merah) | 100 grams (adjust to taste) |
| Candlenuts (kemiri) | 3 pieces |
| Palm sugar (gula merah) | 1 tablespoon (or to taste) |
| Fresh turmeric (kunyit), peeled | A thumb-sized piece |
| Bay leaves (daun salam) | 12 leaves |
| Salt | To taste |
| Banana leaves for wrapping | Enough to wrap fish |
Optional Ingredients:
- Daun Kedondong (kedondong leaves), if available, adds an extra flavor, though this is optional.
Steps:
-
Prepare the Spice Paste:
- First, blend the red onions, garlic, red chilies, candlenuts, turmeric, and bay leaves into a fine spice paste (bumbu halus).
- Add palm sugar and salt to the paste and adjust the taste as needed. Be sure to taste and tweak the seasoning to your liking.
-
-
Wrap the Fish:
- Take a large banana leaf and lay it flat. Place a few bay leaves on the banana leaf as a base.
- Add a layer of sliced tomatoes, then spread a generous amount of the spice paste on top.
- Lay the cleaned bandeng (milkfish) on the leaf, coating it generously with the spice paste.
- Add more sliced tomatoes and a few bay leaves on top of the fish.
- If you have daun kedondong, add it here for extra flavor (optional).
- Carefully wrap the banana leaf around the fish, ensuring it is tightly sealed.
-
Prepare the Spice Paste with Chili:
- Blend the remaining spice paste with the red chilies, including a few whole bird’s eye chilies (rawit merah) to maintain some heat. This will add extra flavor and spice to the dish.
- Using another banana leaf, lay out a few bay leaves, add tomato slices, then a layer of spice paste.
- Place the fish, followed by a few more tomatoes, and top with a few whole chilies.
- Cover with another layer of spice paste, then wrap the fish tightly in the banana leaves.
-
Steaming:
- Arrange the wrapped bandeng in a steamer and steam for about 30 minutes. This will allow the fish to absorb all the delicious spices, and the bones will become tender enough to eat.
-
Grill the Fish (Optional):
- Once steamed, you can briefly grill the wrapped fish until the banana leaves are slightly charred and the exterior becomes a little crisp. This step adds a smoky flavor and makes the fish even more flavorful when served.
-
Serving:
- Serve the steamed Bandeng Presto with Rujak Spices immediately. You can enjoy the dish with steamed rice or a side of sambal to complete the meal.
- The fish is so tender that even the bones are edible, making it a wonderful dish for those who enjoy succulent fish with flavorful seasonings.
Nutritional Information:
| Nutrient | Per Serving (Approx. 1 Fish) |
|---|---|
| Calories | 250-300 kcal |
| Protein | 25-30 g |
| Carbohydrates | 10-15 g |
| Fat | 12-15 g |
| Fiber | 3-4 g |
| Sodium | 200-300 mg |
Tips:
- If you don’t have banana leaves, you can also use parchment paper to wrap the fish.
- Adjust the spiciness by using fewer or more red chilies and bird’s eye chilies to suit your preference.
This Bandeng Presto with Rujak Spices is a flavorful dish that’s simple to make and absolutely delicious. The steamed fish, combined with aromatic spices, makes it an unforgettable part of any Indonesian feast. Enjoy!
