Ingredients
| Ingredient | Quantity |
|---|---|
| Bandeng fish | 1 whole |
| Lime juice | To taste |
| Lemongrass | 1 stalk |
| Kaffir lime leaves | 5 leaves |
| Galangal | 1 thumb-sized piece |
| Tomato | 1 whole |
| Leek | 1 whole |
| Thai basil | 1 bunch |
| Spice Paste: | |
| Shallots | 8 pieces |
| Garlic | 4 cloves |
| Large red chilies | 5 pieces |
| Bird’s eye chilies | 7 pieces |
| Ginger | 1 thumb-sized piece |
| Turmeric | 1 thumb-sized piece |
| Salt | To taste |
| Sugar | To taste |
Instructions
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Preparation of Fish: Rinse the bandeng fish with lime juice and salt, allowing it to marinate for a short time to enhance flavor.
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Cooking the Fish: Pressure cook the fish until the bones are tender, approximately 1 to 1.5 hours, ensuring it retains moisture.
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Sautéing the Spices: In a pan, sauté the ground spice paste until fragrant, then add the lemongrass, kaffir lime leaves, and galangal, stirring to release their aromatic oils.
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Combining Ingredients: Gently add the cooked fish along with its broth to the sautéed spices, seasoning with salt and sugar. Allow the mixture to simmer, letting the flavors meld beautifully.
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Final Touches: Incorporate the diced tomato, sliced leek, and Thai basil into the dish, cooking until the vegetables are tender and aromatic, creating a vibrant and flavorful woku dish.
This delightful Ikan Bandeng Masak Woku brings a symphony of flavors, perfect for any culinary enthusiast looking to explore traditional Indonesian cuisine. Enjoy!