Pindang Bandeng is a delightful Indonesian dish featuring the succulent taste of milkfish, enhanced by aromatic herbs and spices. This recipe guides you through creating a vibrant and flavorful meal that’s perfect for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bandeng (milkfish), cut in half | 3 pieces |
| Kemangi (Thai basil) | 1 bunch |
| Daun bawang (scallion), chopped | 1 piece |
| Cabe merah (red chili), sliced | 4 pieces |
| Cabe rawit hijau (green chili) | 5 pieces |
| Daun salam (bay leaves) | 2 leaves |
| Laos (galangal), crushed | 1 piece |
| Jahe (ginger), crushed | 1 piece |
| Sereh (lemongrass), crushed | 1 piece |
| Tomat (tomato), quartered | 1 piece |
| Asem jawa (tamarind) | 1 piece |
| Salt | to taste |
| Sugar | to taste |
| Kecap manis (sweet soy sauce) | to taste |
| Saus tiram (oyster sauce) | to taste |
| Kaldu bubuk (broth powder) | to taste |
| Bumbu halus (ground spices) | |
| Kunyit (turmeric), chopped | 1 piece |
| Bawang merah (red onion), chopped | 3 cloves |
| Bawang putih (garlic), chopped | 1 clove |
Instructions
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Prepare the Spices: Begin by sautéing the ground spices and sliced red chili in a pan until fragrant.
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Boil the Base: In a large pot, bring water to a boil. Once boiling, add the sautéed mixture along with crushed galangal, ginger, bay leaves, and lemongrass.
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Cook the Fish: Gently place the halved bandeng into the boiling pot and cook until the fish is fully cooked through.
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Season: Add salt, sugar, broth powder, sweet soy sauce, oyster sauce, and tamarind (make sure to remove the seeds). Taste and adjust the seasoning as needed.
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Add Fresh Herbs: Stir in the Thai basil, scallions, and quartered tomato. Allow to simmer until everything is well combined and cooked through.
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Serve: Once cooked, serve the Pindang Bandeng hot, ideally accompanied by steamed rice to soak up the delicious broth.
Enjoy this rich and aromatic dish, perfect for sharing with family and friends!