Bandeng Presto (Pressure-Cooked Milkfish)
Ingredients
| Ingredient | Quantity |
|---|---|
| Bandeng (milkfish) | 3 kg, cleaned |
| Spice Paste: | |
| Turmeric | 3 finger-length pieces |
| Shallots | 5 pieces |
| Garlic | 7 cloves |
| Ginger | 1 finger-length piece |
| Coriander | 1/2 tsp |
| Salt | To taste |
| Additional Spices: | |
| Galangal | 2 finger-length pieces |
| Bay Leaves | 2 leaves |
| Lemongrass | 1 stalk |
| Kaffir Lime Leaves | 2 leaves |
| Water | Enough to submerge fish |
| Beaten Eggs | To coat |
Instructions
- Preparation: In a large pressure cooker, arrange the cleaned milkfish (bandeng) neatly.
- Add Spices: Blend the turmeric, shallots, garlic, ginger, coriander, and salt into a smooth paste. Spread this spice paste evenly over the fish.
- Cemplung Spices: Add the galangal, bay leaves, lemongrass, and kaffir lime leaves to the pot.
- Water: Pour in enough water to fully submerge the fish.
- Cooking: Close the lid of the pressure cooker and cook for 1.5 hours on high heat.
- Cooling: Once cooked, allow the fish to cool. Carefully remove it from the pot and slice into pieces.
- Frying: Dip each piece in beaten eggs and fry until golden brown and crispy.
Enjoy this deliciously tender and aromatic Bandeng Presto, perfect as a main dish or a delightful addition to any meal!
