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
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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.
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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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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.
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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.
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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.
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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.
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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!
