Bandeng Goreng Ketumbar: Crispy Fried Milkfish with Coriander

Indulge in the delightful flavors of Bandeng Goreng Ketumbar, a classic Indonesian dish featuring crispy fried milkfish seasoned with aromatic coriander. Perfectly crispy on the outside and tender inside, this recipe is simple yet packed with flavor, making it an excellent choice for any meal.

Ingredients

• 1 kg milkfish (approximately 2 whole fish)
• 1 teaspoon ground coriander
• Salt to taste
• Cooking oil for frying

Instructions

1. Preparation of the Fish: Begin by cleaning the milkfish thoroughly under cold running water. Once washed, allow the fish to drain well to remove excess moisture. This step is crucial, as excess water can cause splattering during frying.

   Related Articles

   • 
     Crispy Green Chili River Fish Delight
   • 
     Spicy Indonesian Yellow Milkfish
   • 
     Savory Indonesian Soy-Glazed Milkfish (Pindang Bandeng Kecap)
   • 
     Spicy Green Chili Mackerel Stir-Fry

2. Marinating: In a bowl, gently rub the fish with ground coriander and salt. Ensure the seasoning is evenly distributed over the surface. Let the fish marinate for about 15 to 20 minutes to absorb the flavors.

3. Frying: Heat a generous amount of oil in a frying pan over medium heat. It’s important not to let the oil get too hot before adding the fish, as this can lead to uneven cooking and increased splattering.

4. Cooking the Fish: Once the oil is warm, carefully place the marinated fish into the pan using a long-handled spatula. To protect yourself from hot oil, consider covering your arms with a kitchen towel. Immediately cover the pan with a lid to contain the heat and moisture.

5. Frying Technique: Allow the fish to fry undisturbed on one side until it is beautifully golden and crispy, which usually takes about 5-7 minutes. When the first side is cooked to perfection, gently flip the fish once to cook the other side. Aim to flip the fish only once to maintain its integrity.

6. Serving: Once both sides are crispy and cooked through, carefully remove the fish from the pan and place it on a plate lined with paper towels to absorb any excess oil.

Tips for Perfect Bandeng Goreng

• Moisture Control: Ensure the fish is well-drained to minimize splattering when frying. This helps achieve a perfectly crispy texture while keeping your kitchen safer.

• Spatula Strategy: Use a spatula with a long handle to safely maneuver the fish in the hot oil, and cover your arms for additional protection from splashes.

• Temperature Management: Maintain a steady temperature by starting with medium heat. Adjust as necessary after adding the fish to ensure even cooking without burning.

Enjoy your Bandeng Goreng Ketumbar as a delightful main dish, paired with steamed rice and your favorite sambal for an authentic Indonesian dining experience!