Bandeng Pindang Srani: A Delightful Indonesian Fish Dish
Ingredients:
- 2 whole bandeng (milkfish), cleaned and cut into pieces
- 1 stalk large green onion (daun pre), chopped
- 1 stalk lemongrass, bruised and tied in a knot to release its aroma
- 2 bay leaves (daun salam)
- 2 kaffir lime leaves (daun jeruk)
- 2 cm fresh turmeric, peeled and sliced
- 1 cm fresh ginger, peeled and sliced
- 5 shallots, peeled
- 2 large red chilies
- 1 tomato, halved
- 1 piece of shrimp paste (terasi abc or any other brand)
- 2 tablespoons sweet soy sauce (kecap manis)
- Salt to taste
Instructions:
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Prepare the Aromatics: Begin by roasting all the spices and aromatics except the bay leaves and kaffir lime leaves over a gas flame until fragrant. Turn off the heat once they release their enticing aroma.
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Grind the Spices: Coarsely grind the roasted spices and aromatics, excluding the green onion leaves.
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Cook the Fish: In a large pot, bring water to a boil. Once boiling, add the bandeng pieces and cook until they are nearly done.
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Add Flavors: Once the fish is almost cooked, incorporate the ground spices, bay leaves, kaffir lime leaves, and roasted green onion leaves. Stir in the sweet soy sauce and salt. Adjust the seasoning to your taste.
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Simmer: Allow the dish to simmer until the fish is fully cooked and its color turns opaque. The broth should be aromatic and flavorful.
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Serve: Turn off the heat and serve your Bandeng Pindang Srani hot. It’s best enjoyed with steamed rice and a side of sambal terasi for an authentic Indonesian experience.
Enjoy the rich and tangy flavors of this traditional Indonesian dish, perfect for a hearty and comforting meal!
