Bandeng Penyet Santan: A Flavorful Indonesian Delight
Embark on a culinary journey to Indonesia with this delightful recipe for Bandeng Penyet Santan, a dish that showcases the rich flavors of spiced fish in creamy coconut sauce. This dish not only highlights the unique taste of bandeng (milkfish) but also incorporates aromatic spices and the creamy texture of coconut milk, making it a perfect centerpiece for any meal. Let’s dive into the details of this mouthwatering recipe that serves beautifully with rice.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bandeng (milkfish) | 1 medium to large fish, cut into 2 pieces |
| Grated coconut | 2000 grams, squeezed with warm water to extract thick coconut milk |
| Spices | |
| Garlic | 3 cloves |
| Red chili | 1 piece |
| Candlenuts (kemiri) | 3 pieces, fried in a little oil |
| Kencur (aromatic ginger) | 1 cm piece |
| Lime leaves | 3 leaves, veins removed |
| Bird’s eye chili | To taste (11 pieces recommended) |
| Cooked shrimp paste | 1/2 teaspoon |
| Salt | To taste |
| Sugar | To taste |
Instructions
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Prepare the Fish: Begin by thoroughly cleaning the bandeng. Rinse it well and then rub the fish with lime juice to enhance its flavor and remove any fishy odor. This step is crucial for a fresher taste.
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Steam the Fish: Place the fish in a steamer and cook until it is fully cooked through. This should take about 15 to 20 minutes, depending on the size of the fish. Once cooked, set the fish aside to cool slightly.
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Make the Spice Paste: Using a mortar and pestle (cobek), finely grind the garlic, red chili, fried candlenuts, kencur, lime leaves, and bird’s eye chili until you achieve a smooth paste. This paste will serve as the flavor foundation of your dish.
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Combine with Coconut Milk: In a bowl, combine the ground spice paste with the thick coconut milk extracted earlier. Add the cooked shrimp paste, salt, and sugar to taste. Mix well and adjust the seasoning according to your preference. Taste the mixture to ensure the flavors are balanced.
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Prepare the Serving Plate: On a large serving plate, arrange the steamed bandeng. Using the back of a spoon, gently press down on the fish to “penyet” it, allowing the flavors to meld.
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Finish and Serve: Pour the spiced coconut mixture generously over the fish. If desired, add boiled eggs for an extra protein boost and a decorative touch. Serve immediately with steamed rice and enjoy the vibrant flavors of this Indonesian classic.
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | Approx. 300 kcal |
| Protein | 25 g |
| Total Fat | 15 g |
| Carbohydrates | 20 g |
| Fiber | 2 g |
| Sugars | 3 g |
Conclusion
This Bandeng Penyet Santan is a delightful and savory dish that perfectly captures the essence of Indonesian cuisine, combining freshness and depth of flavor. It’s perfect for family gatherings or a special occasion, offering a taste of Indonesia right from your kitchen. Pair it with a side of warm steamed rice and perhaps a crisp vegetable salad to round out your meal. Enjoy the journey through flavors!
