Crispy Indonesian Bandeng Presto with Spicy Sambal

Bandeng Presto Recipe

Bandeng Presto, a delicacy featuring Indonesian milkfish, is renowned for its tender texture and rich, aromatic flavors. This dish is cooked in a pressure cooker, which infuses the fish with spices and herbs, making it an irresistible treat. Below is a detailed recipe to guide you through the preparation and cooking process, resulting in a delicious and satisfying meal.

Ingredients:

For the Fish:

• 2 milkfish (each approximately 500 grams), gutted and cleaned
• 1 teaspoon instant yeast
• 2 teaspoons fine salt

For the Spice Paste:

• 1 teaspoon toasted coriander seeds
• 3 toasted candlenuts
• 10 shallots
• 4 garlic cloves
• 3 cm ginger
• 2 cm turmeric

For the Aromatics:

• 100 grams galangal, roughly sliced
• 4 stalks lemongrass, sliced diagonally
• 10 kaffir lime leaves
• 5 bay leaves
• 5 cm turmeric, roughly sliced

For the Equipment:

• A pressure cooker
• Banana leaves for lining the steaming rack

For the Sambal (Chili Sauce):

• 50 grams red chilies
• 50 grams bird’s eye chilies
• 100 grams shallots
• Salt, to taste
• Sugar, to taste
• Oil, for frying

For the Coating:

• 50 grams all-purpose flour
• 25 grams rice flour
• 1 teaspoon salt
• Oil, for frying

Instructions:

1. Prepare the Fish:

   • Combine the yeast and fine salt. Rub this mixture inside the cavity and over the surface of the cleaned fish. Refrigerate for 2 hours. Afterward, rinse the fish thoroughly and set aside.

2. Make the Spice Paste:

   • In a blender or food processor, grind together the toasted coriander, candlenuts, shallots, garlic, ginger, and turmeric into a smooth paste.

3. Season the Fish:

   • Rub the prepared spice paste all over the fish, making sure to get some inside the cavity. Also, stuff the fish cavity with slices of galangal, lemongrass, turmeric, kaffir lime leaves, and bay leaves.

4. Prepare the Pressure Cooker:

   • Line the bottom of the pressure cooker with banana leaves. Add water to the bottom of the pot, beneath the rack. Arrange the seasoned fish on the rack, along with any remaining spice paste and aromatic ingredients.

5. Cook the Fish:

   • Close the pressure cooker and cook for 45 minutes. (Note: Cooking times may vary depending on your pressure cooker, so follow the manufacturer’s instructions and start timing once the pressure indicator signals that the pot is at the correct pressure.)

6. Complete the Cooking:

   • After 45 minutes, turn off the heat and let the pressure cooker cool down slightly. Open the lid, refill with water under the rack if needed, and cook for an additional 45 minutes. Turn off the heat, let it cool, and then open the lid.

7. Prepare the Coating:

   • Mix the all-purpose flour, rice flour, and salt. Dredge the cooked fish in this mixture, ensuring all surfaces are covered evenly.

8. Fry the Fish:

   • Heat oil in a pan over medium heat. Fry the coated fish until golden brown and crispy on all sides. Remove from the oil and drain on paper towels.

9. Prepare the Sambal:

   • Fry the red and bird’s eye chilies along with shallots in hot oil until fragrant. Pound the mixture roughly, then season with salt and sugar. Continue cooking with the remaining oil until the sambal is well-cooked and flavorful.

10. Serve:

    • Serve the crispy Bandeng Presto with sambal and your choice of fresh vegetables or side dishes.

Enjoy the rich flavors and aromatic spices of this classic Indonesian dish, perfect for a hearty meal with family and friends.