Bandeng Presto Balur Telur (Fried Milkfish in Egg Coating)
Ingredients
| Ingredients | Quantity |
|---|---|
| Milkfish (Ikan Bandeng) | 1 kg, cut into 2 or 3 pieces, cleaned |
| Galangal | 10 cm, bruised |
| Bay leaves | 3 sheets |
| Lemongrass | 3 stalks, bruised |
| Salt | 1.5 tbsp |
| Turmeric | 5 cm, cleaned and bruised |
| Ginger | 10 cm, cleaned and bruised |
| Eggs | 2 whole |
| Chicken bouillon powder | 1 tsp |
| Oil | For frying (as needed) |
| Water | As needed to cover fish |
Instructions
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Prepare the Fish: In a pressure cooker, combine the cleaned milkfish, galangal, bay leaves, lemongrass, salt, turmeric, and ginger. Add enough water to ensure the fish is fully submerged. Cook under pressure for 1.5 to 2 hours, checking periodically to ensure there’s enough water to prevent burning.
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Cooling: Once the cooking time is up, turn off the heat and allow the fish to cool. You can either fry the milkfish immediately or refrigerate it for later use.
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Egg Mixture: In a bowl, whisk the eggs together with the chicken bouillon powder until well combined.
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Fry the Fish: Heat oil in a frying pan over medium heat. Dip the cooled milkfish into the egg mixture, ensuring it is well coated. Carefully place it into the hot oil and fry until the egg coating turns golden brown.
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Tip for Crispy Coating: To achieve a crispy texture, ensure the oil is very hot before adding the fish coated in egg.
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Serving: Once golden and crispy, remove the fish from the oil and let it drain on paper towels. Serve hot with sambal or your preferred dipping sauce.
Enjoy your delicious Bandeng Presto Balur Telur, a perfect combination of flavors and textures!
