Bandeng Goreng Ketumbar (Fried Milkfish with Coriander)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ikan bandeng (milkfish) | 1 kg (2 fish) |
| Ketumbar bubuk (ground coriander) | 1 tsp |
| Garam (salt) | To taste |
| Minyak goreng (cooking oil) | As needed |
Instructions:
-
Preparation: Begin by washing the milkfish thoroughly under running water, ensuring that all impurities are removed. Drain well to eliminate excess water.
-
Marinade: In a bowl, coat the fish evenly with the ground coriander and salt. Allow it to marinate for about 15 to 20 minutes, which will enhance the flavor.
-
Frying: Heat the cooking oil in a frying pan over medium heat. To prevent splatters, use a long-handled spatula when placing the fish in the hot oil, and consider covering your arm with a kitchen towel for extra protection against any popping oil.
-
Cooking Tips: Make sure the oil isn’t too hot when you add the fish. Once the fish is in the pan, cover it with a lid and slightly increase the heat. Cook the fish until one side is perfectly golden before gently flipping it over—ideally, you should only flip the fish once for the best results.
-
Serve: Once both sides are crispy and cooked through, remove the fish from the pan and place it on paper towels to absorb any excess oil. Serve hot and enjoy the delightful flavors of your Bandeng Goreng Ketumbar!
Tips:
- Water Content: Ensure the fish is well-drained before frying to avoid excessive splatter.
- Oil Temperature: Adjust the oil temperature as necessary to achieve a perfect golden crust without burning.
This recipe offers a delicious way to enjoy the unique taste of milkfish, enhanced by the aromatic notes of coriander!
