Grilled Spicy Milkfish (Bandeng Bakar Pedas)
Ingredients:
- 2 milkfish (bandeng), cleaned and gutted
- 2 candlenuts (kemiri)
- 3 cloves garlic
- 3 shallots
- 25 bird’s eye chilies (cabai rawit)
- 2 tomatoes
- Fresh basil leaves (kemangi), to taste
- Salt, to taste
- 1 lime
- Turmeric powder
- Seasoning powder
Instructions:
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Prepare the Milkfish:
- Clean the milkfish thoroughly and cut into halves. Rinse under cold water.
- Rub the fish with lime juice to remove any fishy odor. Season with salt and a sprinkle of seasoning powder, and turmeric powder. Set aside.
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Prepare the Spice Paste:
- In a mortar and pestle or a food processor, grind candlenuts, garlic, shallots, and bird’s eye chilies into a smooth paste. Add a little vegetable oil to facilitate grinding if needed.
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Stuff and Grill the Fish:
- Cut tomatoes into quarters. Stuff the inside of the milkfish with the ground spice paste, ensuring it’s evenly distributed. Place the quartered tomatoes and fresh basil leaves on top of the fish.
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Grill the Fish:
- Preheat a grill over medium-high heat. Place the stuffed milkfish on the grill.
- Grill the fish until the outer layer is nicely charred, turning occasionally to ensure even cooking. Cover the fish occasionally to enhance the color and flavor.
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Serve:
- Once the fish is cooked through and beautifully grilled, remove from heat.
- Serve hot with steamed rice and enjoy the spicy, aromatic flavors of grilled spicy milkfish.
This grilled spicy milkfish recipe (Bandeng Bakar Pedas) combines the bold flavors of candlenuts, garlic, shallots, and bird’s eye chilies with the succulent taste of milkfish, all brought together with a touch of fresh basil and tangy tomatoes. Perfect for a flavorful Indonesian seafood dish that’s sure to impress!
