Crispy Bandeng with Spicy Ginger Chili Sauce

Crispy Fried Bandeng with Spicy Ginger Sauce

Ingredients:

• 1 whole bandeng (milkfish)
• Juice of 2 limes
• 2 tablespoons turmeric powder
• Sajiku flour (or all-purpose flour)
• For the Spicy Ginger Sauce:
  • 30 red chilies (lombok)
  • 6 shallots
  • 2 cloves garlic
  • 2 pieces ginger (about 2 inches each)
  • 1 scallion
• Cooking oil (as needed)
• Salt (to taste)
• MSG (optional, to taste)

Instructions:

1. Prepare the Fish:

   • Thoroughly clean the bandeng and pat it dry with paper towels.
   • Rub the fish with lime juice and turmeric powder. Let it marinate for 15 minutes to allow the flavors to penetrate.

2. Fry the Fish:

   • Coat the marinated fish evenly with Sajiku flour or all-purpose flour.
   • Heat oil in a frying pan over medium heat. Once the oil is hot, carefully place the coated fish into the pan.
   • Fry the fish until it is golden brown and crispy on all sides. Remove from the oil and drain on paper towels.

3. Make the Spicy Ginger Sauce:

   • In a blender or food processor, combine the red chilies, shallots, garlic, ginger, and scallion. Blend until you achieve a smooth paste.
   • Heat a small amount of oil in a pan over medium heat. Add the ginger-chili paste and cook, stirring occasionally, until the mixture becomes fragrant and slightly caramelized.
   • Season the sauce with salt and MSG (if using) to taste.

4. Serve:

   • Pour the hot spicy ginger sauce over the crispy fried fish. Serve immediately for the best flavor and texture.

Enjoy this delightful Indonesian dish with its crispy texture and aromatic, spicy ginger sauce!