Spicy Grilled Bandeng with Zesty Calamansi Sauce

Spicy Grilled Bandeng with Bunda Nay’s Special Sauce

Ingredients

• 2 whole bandeng fish (milkfish)
• 15-20 red bird’s eye chilies (cabe rawit merah)
• 3 shallots (bawang merah)
• 1 clove of garlic (bawang putih)
• Half an inch of ginger (jahe)
• Seasoning (penyedap rasa) to taste
• Sugar to taste
• 5 calamansi limes (jeruk limo)

Instructions

1. Prepare the Fish: Begin by thoroughly cleaning the bandeng fish under running water. After washing, lightly rub the fish with salt to enhance the flavor, then set it aside to marinate for a bit. Once seasoned, grill the fish until it reaches a nice char and is cooked through.

2. Blend the Spices: While the fish is grilling, gather all the spices: the red bird’s eye chilies, shallots, garlic, and ginger. Using a mortar and pestle or a food processor, blend these ingredients together until they form a smooth paste.

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3. Sauté the Spice Mixture: In a pan over medium heat, add a splash of oil and sauté the blended spices until they are fragrant and fully cooked. This step will deepen the flavors and enhance the overall taste of the dish.

4. Add Water: To create a saucy consistency, add a little water to the pan with the sautéed spices. Stir well and allow it to simmer for a few minutes.

5. Add the Calamansi Juice: Squeeze the juice from the calamansi limes into the mixture, ensuring to balance the acidity with the sweetness of sugar and seasoning to your liking. Adjust the flavors as needed.

6. Finish the Dish: Once the sauce has reached your desired taste, remove it from the heat. Drizzle the spicy sauce generously over the grilled bandeng, allowing the flavors to meld beautifully.

7. Serve and Enjoy: Serve your Spicy Grilled Bandeng with a side of steamed rice or fresh vegetables for a delightful meal that showcases the vibrant flavors of Indonesian cuisine.

This dish, with its spicy kick and aromatic sauce, is a tribute to the rich culinary heritage of Indonesia and is sure to delight your family and friends. Enjoy!