Indonesian Spicy Milkfish Stew (Pindang Bandeng)

Pindang Bandeng: A Delightful Indonesian Fish Dish

Pindang Bandeng is a traditional Indonesian recipe featuring bandeng fish, also known as milkfish, cooked in a rich, aromatic broth with a variety of fresh herbs and spices. This dish combines the savory flavors of seasoned fish with the tangy essence of a fragrant broth, making it a perfect choice for a hearty meal.

Ingredients

• 2 whole bandeng fish (milkfish), cleaned and scaled
• 3 cloves garlic, thinly sliced
• 2 shallots, thinly sliced
• Red chilies or bird’s eye chilies, sliced to taste
• 1-inch piece of ginger, finely sliced
• 1-inch piece of turmeric, finely sliced
• 1-inch piece of galangal, smashed
• 1 stalk lemongrass, smashed
• 1 leaf of kunyit (turmeric leaf), knotted
• 3 kaffir lime leaves
• 2 bay leaves
• Sweet soy sauce (kecap manis), to taste
• Oil for sautéing
• Tomatoes (green or red), sliced as desired
• Salt, sugar, and ground pepper, to taste
• 600 ml water

Instructions

1. Marinate the Fish:
   Begin by marinating the bandeng fish with lime juice for about 15 minutes. This step helps to reduce any fishy odor. After marinating, rinse the fish thoroughly to remove any residual smell.

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2. Prepare the Aromatics:
   In a large pot, heat some oil over medium heat. Add the sliced shallots and garlic, and sauté until they become fragrant. Incorporate the sliced red chilies, galangal, ginger, turmeric, lemongrass, and the knotted turmeric leaf. Continue sautéing until the mixture releases a delightful aroma.

3. Cook the Broth:
   Pour in the water and bring it to a boil. Allow the broth to simmer for a few minutes to meld the flavors together.

4. Add the Fish:
   Gently place the marinated bandeng fish into the simmering broth. Season with salt, sugar, and ground pepper to taste. Drizzle in the sweet soy sauce (kecap manis) according to your preference for sweetness.

5. Simmer the Dish:
   Let the fish cook in the broth until it is fully cooked and the flavors have infused. Add the sliced tomatoes towards the end of cooking, letting them warm through. Adjust seasoning if necessary.

6. Finish and Serve:
   Once the fish is cooked and the broth is flavorful, remove the pot from heat. Serve the Pindang Bandeng hot, garnished with additional herbs if desired.

This Pindang Bandeng recipe captures the essence of Indonesian flavors and offers a satisfying dish that can be enjoyed with steamed rice. The combination of fresh herbs, spices, and the rich taste of milkfish creates a meal that’s both aromatic and delicious. Enjoy this dish as part of a traditional Indonesian feast or as a unique addition to your culinary repertoire!