Crispy Indonesian Pressure-Cooked Milkfish (Bandeng Presto)

Bandeng Presto: Indonesian Pressure-Cooked Milkfish

Ingredients:

• 1 kg milkfish, cleaned and cut into 2 pieces
• 1 packet fish fry seasoning
• 3 bay leaves
• 1 lemongrass stalk, finely sliced
• 2 eggs
• Vegetable oil, for frying
• Sufficient water for boiling

Instructions:

1. Prepare the Pressure Cooker:
   Begin by lining the bottom of the pressure cooker with banana leaves. This helps to infuse the fish with a subtle aroma and prevents sticking.

2. Layer the Ingredients:
   Arrange the bay leaves and lemongrass slices on the banana leaves in the bottom of the pressure cooker. Place the milkfish pieces on top, ensuring they are evenly distributed.

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3. Season the Fish:
   Sprinkle the fish fry seasoning over the milkfish. Pour in enough water to just cover the fish, ensuring that the seasoning is well distributed and the fish is adequately submerged.

4. Cook the Fish:
   Close the lid of the pressure cooker and place it on the stove over medium heat. Allow it to cook for 1 hour once the cooker starts to release steam. This cooking time ensures the fish is tender and infused with the aromatic flavors.

5. Cool and Fry:
   After cooking, carefully release the pressure and let the fish cool down. Once cooled, drain the fish pieces thoroughly. Beat the eggs in a bowl and dip each piece of fish into the egg mixture.

6. Fry to Perfection:
   Heat vegetable oil in a frying pan over medium heat. Fry the egg-coated fish pieces until golden brown and crispy on the outside.

7. Serve:
   Your Bandeng Presto is now ready to be served. Enjoy this delightful Indonesian dish as a crispy, flavorful main course or a delicious side!

This traditional Indonesian recipe offers a perfect balance of tender fish and crispy exterior, making it a fantastic addition to any meal.