Crispy Bandeng Presto: Indonesian Pressure-Cooked Milkfish with Spicy Sambal

Introduction

Bandeng Presto, a revered dish hailing from Indonesia, epitomizes the country’s love for flavor, aroma, and culinary ingenuity. This dish showcases milkfish (known locally as “bandeng”) tenderized and infused with an intricate blend of spices through the technique of pressure cooking, which not only preserves the delicate texture of the fish but also elevates its natural richness. The process involves marination, aromatic spice paste coating, and a meticulous double-pressure cook method that ensures maximum tenderness and flavor penetration. Once cooked, the fish is coated in a crispy flour mixture and fried to golden perfection, creating a delightful contrast in textures that enthusiasts of Indonesian cuisine cherish deeply.

The beauty of Bandeng Presto lies in its versatility and cultural significance. Italians have their dolce or antipasto; French their coq au vin; and Indonesians, this sumptuous preparation of milkfish, a staple protein source abundant in Southeast Asian waters. Serving Bandeng Presto with spicy sambal and fresh vegetables offers a balanced, flavorful experience that embodies the harmonious blend of heat, herbal aroma, and umami depth characteristic of Indonesian culinary traditions. Love With Recipes (lovewithrecipes.com) firmly believes in elevating traditional dishes, and this recipe aims to guide home chefs through a detailed, authentic, and memorable cooking journey that celebrates Indonesian gastronomy in all its glory.

Time

• Preparation Time: 30 minutes
• Marination Time: 2 hours
• Initial Cooking (Pressure Cook): 1 hour 15 minutes
• Cooling & Second Cook: 45 minutes
• Cooling and Coating Preparation: 10 minutes
• Frying Time: 10 minutes
• Additional time for side dishes and assembly: 15 minutes
• Total Estimated Time: Approximately 6 hours, including marination and cooking

Note: Effective planning ensures that the meld of marination, cooking, and frying results in optimal flavor and tenderness. The lengthy marination process is vital for flavor deepening, so time management is key. This extensive process, although lengthy, culminates in an extraordinary dish that is well worth the wait.

Needed Equipment

• Pressure cooker: Essential for tenderizing the fish thoroughly and evenly. A modern, high-quality pressure cooker with a reliable sealing system is recommended.
• Food processor or blender: Required for making the spice paste with smooth consistency. A durable motor with variable speed settings offers the best results.
• Cooking utensils: Including mixing bowls, silicone spatulas, and measuring spoons for prepping ingredients.
• Frying pan or wok: Deep for frying the coated fish until crispy without excessive splashing.
• Thermal thermometer (optional): To monitor oil temperatures during frying for optimal crispiness.
• Steaming rack or trivet: To hold fish in the pressure cooker above the water level, ensuring proper steaming and pressure cooking.
• Banana leaves: For lining the pressure cooker, adding an aromatic flavor and preventing sticking.
• Mortar and pestle (optional): For grinding chilies and spices coarsely, if preferred over a blender.
• Kitchen paper towels: For draining excess oil after frying.
• Serving platter: To display the final dish attractively.

Tags

Indonesian cuisine, seafood, pressure cooker recipes, traditional recipes, flavorful fish, crispy coating, marinated fish, regional specialties, authentic Indonesian dishes, quick cooking methods, love with recipes

Serving Size

This recipe yields approximately 2 large portions, or 4 moderate servings, depending on the appetite and accompanying dishes. For larger gatherings, scaled-up ingredients ensure everyone can indulge in this aromatic delicacy.

Difficulty Level

Intermediate. This dish involves multiple processes—marination, spice paste preparation, double-pressure cooking, and frying—each requiring attention to detail. However, with patience and careful execution, even home cooks new to pressure cooking can master this authentic method.

Allergen Information

Individuals with nut allergies should exercise caution, especially regarding candlenuts, which are toxic if ingested raw but are safe here when cooked properly. Gluten-sensitive people should substitute gluten-free flours where appropriate, although the original recipe contains wheat-based ingredients.

Dietary Preference

Meat-based, pescatarian (depending on specific dietary restrictions concerning fish), gluten-containing options present, can be adapted for GF diet with flour substitutions. Not suitable for vegans due to the presence of fish and fish-derived ingredients.

Course

Main course—richly flavored fish entrée, perfect as a centerpiece for Indonesian-themed meals, or as part of a festive spread with side dishes and condiments.

Cuisine

Indonesian

Ingredients in Tables

Main Ingredients

Special Spice Paste

Aromatics and Aromatic Leaves

Sambal Ingredients

Nutritional Information per Serving (Approximate)

Instructions

Step 1: Marinate the Fish

Start by preparing the milkfish for marination. Gutted and cleaned, the fish is the star of this dish. In a mixing bowl, combine the instant yeast and fine salt—these ingredients are crucial for an initial flavor base and tenderization. Add the fish to the bowl and gently rub the mixture onto all sides, including the cavity, ensuring the yeast and salt coat every part evenly. This marinade helps to tenderize the fish from within, extracting excess moisture and infusing subtle umami notes. Cover the bowl with plastic wrap or beeswax wrap, and place it in the refrigerator for approximately 2 hours. During this marination phase, the yeast activates a mild fermentation process that enhances the depth of flavor and tender texture of the milkfish. After marinating, thoroughly rinse the fish under cold running water to remove excess salt and yeast residue. Pat dry with paper towels or a clean kitchen cloth to prepare for the next step.

Step 2: Prepare the Spice Paste

While the fish marinates, prepare your flavor base. Use a high-powered blender or food processor to blend the roasted coriander seeds, roasted candlenuts, shallots, garlic, ginger, and turmeric. To achieve the best aromatic flavor, lightly toast and roast the coriander seeds and candlenuts; this releases essential oils and deepens their flavor. Allow them to cool slightly before grinding. Combine all the ingredients and blend until smooth—this may take 1-2 minutes, depending on your appliance. You may need to scrape down the sides periodically to avoid uneven textures. The resulting spice paste should be fragrant, slightly oily, and uniform in consistency, with the bright aroma of toasted spices, herbal notes, and earthy undertones representative of Indonesian spice blends. This paste forms the backbone of flavor that will permeate the fish and infuse the entire dish with complex aromas.

Step 3: Apply the Spice Paste & Stuff the Fish

Once the spice paste is ready, gently rub and coat the marinated fish from inside and outside, ensuring every inch is covered with the aromatic mixture. Use your hands or a silicone spatula, being careful not to damage the flesh. Stuff the cavity of each fish with slices of galangal, lemongrass, turmeric, and the aromatic leaves—these ingredients introduce essential aromatic compounds that will cook alongside the fish, imparting a fragrant aroma that defines traditional Indonesian taste. Secure the cavity with toothpicks if needed, or simply ensure the herbs stay in place during cooking. The process of stuffing with aromatic herbs elevates the primary flavor, transforming the fish into a fragrant, savory centerpiece.

Step 4: Prepare the Pressure Cooker & Fish Setup

Line the bottom of your pressure cooker with banana leaves. If banana leaves are unavailable, parchment paper can serve as a substitute, but banana leaves lend a uniquely aromatic flavor and prevent the fish from sticking. Add water to the pressure cooker as per your specific model’s instructions—typically enough to create steam but not so much that the fish is submerged. Place a steaming rack or trivet inside, elevate the fish above the water line, and arrange the Marinated and Stuffed Fish carefully on top. Pour any remaining spice paste over the fish and scatter remaining slices of galangal, lemongrass, or herbs on top for extra flavor during cooking. Cover the pressure cooker with its lid, ensuring the seal is tight. Lock it securely, and turn on heat to bring the pressure to the desired level for cooking.

Step 5: Cook the Fish in the Pressure Cooker

Once the cooker reaches pressure—indicated by the release of steam or the time specified by your model—reduce the heat to maintain a steady pressure and cook for 45 minutes. This initial cooking phase is crucial for softening the fish tissue and allowing the flavors to deeply penetrate. During this process, you might hear gentle hissing or steam whistling, which indicates proper operation. Ensure your pressure valve remains at the correct setting for that model. After 45 minutes, turn off the heat and allow the cooker to cool slightly; release the pressure carefully following the manufacturer’s instructions. Opening the lid too early can lead to overcooked or broken fish. Once pressure is fully released, carefully open the lid and check the fish for tenderness. The flesh should be flaky and moist, with infused aromatic flavors.

Step 6: Repeat Cooking Cycle for Enhanced Tenderness

For optimum tenderness, repeat the pressure cooking process: Add more water beneath the rack if necessary, re-seal the cooker, and cook again for another 45 minutes at the same pressure. This double-pressure process ensures even the most delicate bones soften and the fish achieves an almost melt-in-the-mouth texture. After the second cycle, turn off the heat, let it cool slightly, and carefully release the pressure. Gently lift out the fish, which should be tender and aromatic, ready for coating and frying.

Step 7: Prepare the Coating Mixture

While the fish cools briefly, prepare your coating. In a mixing bowl, combine all-purpose flour, rice flour, and salt. Stir thoroughly to attain uniformity. The rice flour here adds an extra crispiness to the final fried fish, evoking the traditional Indonesian texture beloved by many. If you prefer a gluten-free version, substitute with tapioca starch or gluten-free flour mixes, adjusting the quantity slightly to achieve a similar coating consistency. The flour mixture should be dry and crumbly but capable of adhering strongly to the fish’s surface after coating.

Step 8: Coat & Fry the Fish

Gently handle the cooked fish, and carefully dredge each piece in the flour mixture, ensuring even coverage on all sides. For best results, lightly dust off any excess flour before frying. Heat vegetable or palm oil in a deep frying pan to about 170-180°C (340-355°F)—a temperature suitable for crisp, golden-brown frying. Carefully slide the coated fish into the hot oil, avoiding splatters. Fry for 5-7 minutes until the outside develops an irresistible golden-brown crust and perfect crispy texture. Use a slotted spoon or tongs for turning and removing the fish. Drain the fried fish on paper towels to absorb excess oil; this step guarantees a crispy, non-greasy finish.

Step 9: Make the Sambal

While the fish cools and fries, prepare a vibrant Indonesian sambal. In a small pan, heat 1-2 tablespoons of oil and sauté shallots and chilies until fragrant, about 3-5 minutes. Using a mortar and pestle or blender, roughly grind the sautéed mixture with a pinch of salt and sugar—adjusting according to your taste preferences. Cook the mixture for another 2 minutes until aromatic and slightly caramelized. The sambal should be fiery, slightly sweet, and tangy, complementing the savory flavor of the fish. For extra heat and authenticity, add more bird’s eye chilies or customize with lemon juice or shrimp paste for depth.

Serving & Presentation

Arrange the crispy fried fish on a beautiful serving platter. Garnish with fresh herbs or sliced lime wedges for zest. Serve with spicy sambal on the side, along with fresh vegetables like cucumber, lettuce, and sliced tomatoes for a refreshing contrast. Indonesian rice or ketupat (compressed rice cakes) traditionally accompanies this dish, providing a neutral base against the rich flavors of the fish and sambal. Consider adding pickled vegetables or a simple vegetable stir-fry to create a complete, festive meal that honors Indonesian culinary heritage.

Preparation Tips

• Marination depth: For more intense aroma, let the fish marinate longer, up to 4 hours, during which it can be refrigerated. Avoid marinating overnight to prevent over-salting or spoilage.
• Spice paste consistency: Adjust blending time to achieve a smooth yet slightly coarse texture—the coarse bits can add spice bursts when tasted.
• Pressure cooking variations: Always consult your pressure cooker manual for specific times. Larger fish may require longer cooking, while smaller could need less time.
• Frying tips: Maintain oil temperature; too hot and the coating burns, too cold and moisture escapes, resulting in greasy fish. Use a thermometer if available.
• Coating enhancement: Add a pinch of turmeric or chili powder to flour mix for color and flavor variation.

Nutritional Information in Tables

These figures are approximate and can vary based on specific ingredient brands and portion sizes.

Tips and Tricks

• Pre-Seasoning: Marinating with yeast not only tenderizes but imparts a mild umami that enhances the overall flavor depth.
• Herb & Spice Level: Adjust the number of chilies in the sambal for spice tolerance. For milder versions, deseed the chilies before blending.
• Frying Finish: Double frying—first to set the crust, second for crispiness—is an optional method for extra crunch.
• Serving Acolytes: Traditionally, Indonesian dishes are served family-style. Present the fish whole or in large portions for sharing authenticity.
• Enhancing Aroma: Use fresh herbs and avoid over-roasting spices to keep the delicate aroma intact.

Add-ons

• Sambal Matah: Raw shallot and lemongrass sambal for those who prefer fresh, uncooked spice activities.
• Pickled Vegetables: Quick-pickled papaya, cucumber, or carrots add tang and crunch.
• Additional Sauces: Sweet soy sauce, lime wedges, or coconut cream can be served separately for a complete meal.

Side Dishes

• Steamed jasmine rice or coconut rice (nasi uduk)
• Indonesian vegetables stir-fried with garlic and chili
• Fried banana or plantains for a sweet contrast
• Gado-gado (Indonesian salad with peanut sauce)
• Sautéed greens with garlic and chili, such as spinach or bok choy

Improvements & Variations

• Incorporate turmeric or saffron into the spice paste for a vibrant color.
• Use different herbs like basil or mint for a fresh take.
• Substitute the fish with other firm white fish such as snapper or tilapia for variation.
• Experiment with different spice blends, such as adding lemongrass or kaffir lime zest directly into the marinade.
• For a smoky flavor, grill the fish after pressure cooking and before frying.

Save and Store

Unrefrigerated, cooked fish can be stored for up to 2 hours, but it’s best enjoyed fresh. For longer storage, refrigerate in an airtight container for up to 2 days. To reheat, bake in a preheated oven at 180°C (350°F) for 10-15 minutes or until warmed through. The fried coating will regain crispness if reheated in an air fryer at 180°C for 3-4 minutes. For leftovers, avoid microwaving directly as moisture buildup can make the coating soggy. Store the fried fish separately from the sambal and vegetables to preserve textures.

FAQ

Can I make this dish without a pressure cooker?

Yes. You can simulate the tenderizing process by slow braising the fish in a covered pot over low heat for 2-3 hours, adding water as needed. However, pressure cooking significantly shortens the process while ensuring consistent tenderness.

Can I prepare this recipe ahead of time?

Marinating the fish can be done a day in advance, which actually improves flavor. The pressure cooking and frying should be done close to serving for best texture and freshness.

Are candlenuts necessary?

They add authentic richness and nutty flavor. If unavailable or allergic, substitute with macadamia nuts or omit altogether, but flavor will slightly differ.

What are good substitutes for banana leaves?

Parchment paper or aluminum foil can be used if banana leaves are not accessible. These do not impart the same aroma but serve the purpose of lining the cooker and preventing sticking.

Conclusion

Mastering Bandeng Presto on Love With Recipes is an incredible journey into Indonesian culinary artistry. This dish embodies a symphony of tender fish, aromatic spices, crispy exterior, and fiery sambal—all harmoniously combined to delight the senses. Its multiple layers of preparation—marination, spice paste, jewel-like herbs, and double-pressure cooking—are a testament to Indonesia’s rich food culture and innovative techniques. Whether served during festive occasions or as a special family dinner, this dish leaves a memorable impression, showcasing the depth and diversity of Indonesian flavors. Embrace this recipe as a canvas for your culinary expression, and enjoy sharing the vibrant taste of Indonesia with family and friends. Happy cooking!

References

• Ratna, T. (2016). Indonesian Culinary Heritage. Jakarta: Indonesian Food Heritage Foundation.
• Indonesian Ministry of Tourism and Creative Economy. (2020). Authentic Indonesian Food Recipes. Jakarta.