Balado Ikan Bandeng Recipe
Ingredients:
- 5 pieces of bandeng (milkfish)
- For the Spice Paste:
- 10 shallots
- 8 cloves of garlic
- 2 tomatoes
- 10 curly red chilies
- Salt, to taste
- Seasoning (Motto), to taste
- Chicken or beef bouillon powder, to taste
- Sugar, to taste
- 2 kaffir lime leaves
Instructions:
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Prepare the Fish: Begin by thoroughly washing the bandeng under cold water to ensure it is clean and free from any residual scales or impurities. Pat the fish dry with paper towels.
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Fry the Fish: Heat oil in a large skillet or frying pan over medium-high heat. Carefully place the bandeng in the hot oil and fry until the fish is golden brown and crispy, about 5-7 minutes per side. Once cooked, transfer the fish to a paper towel-lined plate to drain excess oil.
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Prepare the Spice Paste: While the fish is frying, make the spice paste. In a blender or food processor, combine the shallots, garlic, tomatoes, and curly red chilies. Blend until you achieve a smooth paste.
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Cook the Spice Paste: In a separate pan, heat a small amount of oil over medium heat. Add the blended spice paste and sauté, stirring frequently, until the paste becomes fragrant and the oil begins to separate from the paste, approximately 10 minutes.
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Combine Ingredients: Add the fried bandeng to the pan with the spice paste. Stir gently to coat the fish with the spice mixture. Season with salt, sugar, seasoning (Motto), and bouillon powder to taste. Tear the kaffir lime leaves into smaller pieces and add them to the pan. Continue cooking for another 5 minutes, allowing the flavors to meld.
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Serve: Remove from heat and transfer the bandeng to a serving plate. Garnish with additional kaffir lime leaves if desired. Serve hot and enjoy!
Note: This dish pairs wonderfully with steamed rice and is sure to delight anyone who loves rich, spicy flavors.
Happy cooking!
