Crispy Fried Milkfish (Ikan Bandeng) – No Fishy Smell!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Milkfish (cleaned, cut into 2 pieces) | 1/4 kg |
| Lime (or can substitute with vinegar) | 1 whole |
| All-purpose flour | 5 tbsp |
| Water | As needed |
Spice Paste:
| Ingredient | Quantity |
|---|---|
| Garlic cloves | 3 cloves |
| Shallots | 2 cloves |
| Coriander seeds | 1 tsp |
| Salt | To taste |
| Old turmeric (ground) | 1 cm piece |
Instructions:
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Prepare the Fish: Clean and scale the milkfish thoroughly, then remove any internal organs. Place the fish in a bowl and squeeze lime juice over the pieces. Ensure each piece is evenly coated to eliminate any fishy smell.
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Marinate with Spice Paste: In a blender or mortar and pestle, grind the garlic, shallots, coriander, salt, and turmeric into a fine paste. Pour this spice mixture over the milkfish in the bowl. Add enough water to submerge the fish completely, and let it marinate for around 20 minutes. This step helps infuse the fish with rich flavor.
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Prepare for Frying: After marinating for 20 minutes, heat a frying pan over medium heat and wait until the oil becomes hot enough for frying. While waiting, take the marinated fish pieces out of the bowl and coat each piece evenly with all-purpose flour. Make sure the fish is covered thoroughly to ensure a crispy texture.
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Fry the Fish: Once the oil is hot, carefully place the coated milkfish pieces into the pan. Fry until the fish turns golden brown on both sides, making sure it is crispy on the outside and cooked through on the inside.
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Drain and Serve: Remove the fried milkfish from the pan and place it on a paper towel to drain excess oil. Once drained, the crispy fried milkfish is ready to be served! Enjoy it hot with steamed rice and your favorite side dishes.
This simple, no-fuss fried milkfish recipe delivers perfectly crispy results without the fishy aftertaste! The spice paste and lime juice help neutralize any strong flavors, leaving you with a delicious and aromatic dish.
