Bandeng Tanpa Duri (Boneless Milkfish)
Description: Bandeng Tanpa Duri, or Boneless Milkfish, is a delightful Indonesian dish featuring tender, flavorful fish without the hassle of bones. This recipe offers a perfect blend of spices and textures, creating a satisfying dish that can be served as a main course or as part of a larger meal. The fish is prepared with a blend of spices, filled with a savory mixture, and lightly fried to golden perfection, making it a crowd-pleaser for family gatherings or special occasions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Milkfish (bandeng) | 1 medium-sized fish |
| Garlic | 2 cloves, minced |
| Shallots | 2 cloves, minced |
| Ground pepper | To taste |
| Salt | To taste |
| Sugar | To taste |
| Green onion | 1, finely chopped |
| Egg | 1 whole |
| For coating: | |
| Egg (beaten) | 1 whole |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 300-350 kcal |
| Protein | 25g |
| Total Fat | 15g |
| Saturated Fat | 3g |
| Carbohydrates | 10g |
| Fiber | 1g |
| Sodium | Varies with added salt |
Instructions
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Prepare the Fish: Begin by preparing the milkfish (bandeng). Carefully remove the entrails from the neck of the fish, taking care not to damage the flesh. Use a mortar and pestle or a heavy object to gently pound the body of the fish to slightly break the flesh. Make a careful cut at the neck, ensuring not to detach it completely from the head.
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Clean the Insides: Remove the gills and use the tip of a knife to scrape out any remaining impurities to ensure the fish is clean.
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Remove the Backbone: Gently break the backbone at the tail end of the fish, pulling out the spine carefully from the neck area. If you encounter difficulty, you can use a pair of kitchen pliers to assist in the removal. Take care to scrape out any remaining bones, using a small spoon if necessary. Be cautious to not tear the skin of the fish while doing this.
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Separate Flesh from Skin: Once you have successfully removed the spine, gently scrape out the flesh from the skin using a spoon. Take your time with this step to keep the skin intact, as it will be used to encase the filling later. Don’t worry too much about small bones; any larger ones can be discarded.
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Prepare the Filling: In a mixing bowl, combine the scraped fish flesh with minced garlic, minced shallots, ground pepper, salt, sugar, and a whole egg. Mix well until everything is evenly incorporated. Finally, fold in the finely chopped green onion, ensuring an even distribution throughout the mixture.
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Stuff the Fish: Transfer the fish filling into a piping bag for easy filling. Carefully pipe the mixture back into the skin of the fish, filling it until it is reasonably full but not overflowing. To seal the fish, use a skewer or toothpick to secure the neck section, preventing the filling from leaking during frying.
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Coat and Fry: Dip the stuffed fish in the beaten egg, ensuring it is evenly coated. Heat a non-stick frying pan over low to medium heat with enough oil for frying. Place the fish gently in the pan. It’s important to avoid flipping the fish too soon to prevent it from breaking apart; allow it to cook until golden brown on one side before gently flipping to cook the other side.
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Serve: Once the fish is golden and cooked through, remove it from the pan and drain any excess oil on paper towels. Serve your Bandeng Tanpa Duri hot, accompanied by a side of rice and your choice of sambal or dipping sauce for added flavor.
Tips for Perfecting Bandeng Tanpa Duri
- Ensure the fish is as fresh as possible for the best flavor and texture.
- If you prefer a crunchier exterior, consider double coating the fish with the beaten egg and a light dusting of flour or breadcrumbs before frying.
- Experiment with different herbs and spices in the filling for unique flavor variations.
With this recipe, you’ll have a delightful dish that showcases the rich flavors of Indonesian cuisine while providing a convenient and enjoyable dining experience without the nuisance of bones. Enjoy your culinary adventure with Bandeng Tanpa Duri!
