Bandeng Presto: A Flavorful Indonesian Pressure-Cooked Milkfish Delight
Bandeng Presto, a traditional Indonesian dish, showcases the incredible flavors of marinated milkfish (bandeng) that are beautifully tenderized and infused with aromatic spices through pressure cooking. This culinary gem is not just a treat for the taste buds but also a celebration of Indonesian cooking techniques that enhance the natural richness of fish. Serve it with a spicy sambal and fresh vegetables for a truly delightful meal. Here’s how to prepare this delicious dish.
Ingredients
| Bahan | Ingredients |
|---|---|
| Main Ingredients | 2 pieces of milkfish, each weighing about 500 grams (gutted and cleaned) |
| 1 teaspoon instant yeast | |
| 2 teaspoons fine salt | |
| Spice Paste | 1 teaspoon roasted coriander seeds |
| 3 pieces roasted candlenuts | |
| Salt to taste | |
| 10 shallots | |
| 4 cloves garlic | |
| 3 cm ginger | |
| 2 cm turmeric | |
| Aromatics | 100 grams galangal, roughly sliced |
| 4 stalks lemongrass, sliced diagonally | |
| 10 kaffir lime leaves | |
| 5 bay leaves | |
| 5 cm turmeric, roughly sliced | |
| Cooking Tools | Banana leaves for lining the pressure cooker |
| A pressure cooker | |
| Sambal Ingredients | 50 grams red chili peppers |
| 50 grams bird’s eye chili peppers | |
| 100 grams shallots | |
| Salt to taste | |
| Sugar to taste | |
| Oil for frying | |
| Coating | 50 grams all-purpose flour |
| 25 grams rice flour | |
| 1 teaspoon salt | |
| Oil for frying |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 25 g |
| Fat | 15 g |
| Carbohydrates | 20 g |
| Fiber | 2 g |
Note: Nutritional values are estimates and may vary based on specific ingredients and preparation methods.
Instructions
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Marinate the Fish: Begin by mixing all the main ingredients (milkfish, instant yeast, and fine salt) in a bowl. Cover and let it rest in the refrigerator for about 2 hours. After marinating, rinse the fish thoroughly under cold water to remove excess salt and yeast.
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Prepare the Spice Paste: In a food processor, combine the roasted coriander, roasted candlenuts, salt, shallots, garlic, ginger, and turmeric. Blend until you achieve a smooth paste.
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Apply the Spice Paste: Gently rub the spice paste both inside and outside the fish until evenly coated. Stuff the cavity of the fish with the sliced galangal, lemongrass, turmeric, and aromatic leaves (kaffir lime and bay leaves) for added flavor.
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Set Up the Pressure Cooker: Line the bottom of your pressure cooker with banana leaves. Ensure you add water beneath the steaming rack as per your pressure cooker’s guidelines. Place the marinated fish in the cooker and pour any remaining spice paste over it. Add any remaining pieces of galangal, lemongrass, and herbs on top.
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Cook the Fish: Securely close the lid of the pressure cooker. Once the valve starts to release steam, reduce the heat and cook for 45 minutes. Cooking times may vary based on your specific model, so follow the manufacturer’s instructions for your pressure cooker.
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Cool Down and Cook Again: After the initial 45 minutes, turn off the heat and let the cooker cool down slightly. Carefully release the pressure and open the lid. Add more water beneath the steaming rack, secure the lid again, and cook for another 45 minutes.
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Prepare the Coating: While the fish cooks, mix the all-purpose flour, rice flour, and salt in a bowl. Stir until well combined. Once the fish has finished cooking, carefully remove it from the cooker and let it cool slightly.
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Coat and Fry the Fish: Roll the fish in the flour mixture until evenly coated. Heat oil in a frying pan over medium-high heat. Gently place the coated fish into the hot oil, frying until golden brown and crispy on all sides, which should take about 5-7 minutes. Carefully lift the fish out of the oil and let it drain on paper towels.
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Make the Sambal: For the sambal, heat some oil in a pan and sauté the shallots and chilies until fragrant. Using a mortar and pestle or a blender, roughly grind the sautéed mixture with salt and sugar. Return it to the pan and cook until it’s fragrant and slightly caramelized.
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Serve: Plate the crispy Bandeng Presto with a side of sambal and fresh vegetables (such as cucumber and lettuce) for a refreshing contrast. Enjoy the rich flavors and textures of this delightful dish!
Conclusion
Bandeng Presto is not just a dish; it’s an experience that brings together the vibrant flavors of Indonesia in a healthy and satisfying way. The combination of marinated fish, aromatic spices, and the delightful crunch from frying creates a culinary masterpiece that you can share with family and friends. This recipe is sure to become a beloved favorite in your household, serving as a testament to the rich culinary heritage of Indonesian cuisine. Enjoy your cooking adventure and the delicious results that follow!
