Bandeng Goreng Bumbu Pepes: A Spicy Fried Milkfish Delight
Ingredients:
- 1 kg milkfish (bandeng): Cleaned and cut into pieces
- 2 medium tomatoes: Chopped
- 4 kaffir lime leaves: Thinly sliced
- 2 large red chilies: Sliced diagonally
- Cooking oil: For frying
- 50 ml water
- Fresh basil leaves: Optional (for garnish)
For the Spice Paste:
- 15 large red chilies: Seeded
- 15 bird’s eye chilies
- 8 shallots
- 4 garlic cloves
- 1 tsp cooked shrimp paste (terasi)
- 2 tsp brown sugar
- Salt: To taste
Instructions:
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Prepare the Fish: Clean the milkfish thoroughly and cut it into pieces. Heat oil in a frying pan and fry the fish until crispy and golden brown. Remove from the pan and set aside.
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Make the Spice Paste: In a blender or food processor, combine the red chilies, bird’s eye chilies, shallots, garlic, shrimp paste, brown sugar, and salt. Blend into a smooth paste.
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Cook the Spice Paste: Heat a bit of oil in a pan over medium heat. Add the spice paste and sauté until fragrant and the oil starts to separate from the paste.
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Add Vegetables: Stir in the sliced kaffir lime leaves, red chilies, and chopped tomatoes. Cook for a few minutes until the tomatoes start to soften.
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Simmer: Add the water and bring the mixture to a boil. Allow it to simmer until the water reduces and the flavors meld together.
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Finish the Dish: Add the fresh basil leaves (if using) and stir. Remove the spice paste from heat.
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Serve: Pour the fragrant spice paste over the fried milkfish. Serve immediately and enjoy!
This flavorful dish, known as Bandeng Goreng Bumbu Pepes, features crispy milkfish topped with a spicy and aromatic spice paste, perfect for a delightful meal.
