Ingredients:
For the Fish:
- 2 medium-sized bandeng (milkfish)
For the Marinade:
- 1 teaspoon coriander
- 1 clove garlic
- 1/2 teaspoon salt
- Enough water to dissolve the spices
- Oil for frying
For the Sambal:
- 6 bird’s eye chilies (adjust to taste)
- 1 clove garlic
- 1/2 teaspoon shrimp paste
- 1 slice of lime
- 2 tablespoons sweet soy sauce
- 3 bird’s eye chilies, finely sliced
Instructions:
Preparation:
- Clean the milkfish thoroughly. Make several diagonal cuts on both sides of the fish to allow the marinade to penetrate deeply.
- In a bowl, combine the ground coriander, garlic, and salt with enough water to form a smooth paste. Rub this mixture all over the fish, ensuring it gets into the cuts. Let the fish marinate for about 10 minutes to absorb the flavors.
Cooking the Fish:
3. Heat oil in a pan over medium heat. Once hot, fry the marinated milkfish until it is cooked through but not overly crispy. Set aside on a plate lined with paper towels to drain excess oil.
Preparing the Sambal:
4. In a mortar and pestle or a food processor, grind the bird’s eye chilies, garlic, and shrimp paste until you achieve a smooth paste.
5. Transfer the sambal paste to a small bowl. Add the sweet soy sauce and the juice from the lime slice. Mix well.
6. Finally, stir in the finely sliced bird’s eye chilies for an extra kick of heat.
Serving:
7. To serve, spoon the sambal over the fried milkfish. Make sure each bite of fish gets a generous amount of the spicy, tangy, and sweet sambal.
8. Enjoy your Bandeng Keropok with a side of steamed rice or as a standalone dish.
Tips
- Adjust the number of chilies in the sambal according to your heat preference.
- Make sure the oil is hot enough before frying to achieve a perfect texture on the fish.
- This dish pairs well with a fresh salad or pickled vegetables to balance the flavors.
Selamat mencoba! (Enjoy your meal!)