Bandeng Bumbu Kuning (Yellow Spiced Milkfish)
Ingredients:
- 1 medium-sized milkfish (bandeng)
- For the spice paste:
- 5 red bird’s eye chilies (cabe rawit merah)
- 2 candlenuts (kemiri)
- A piece of ginger (jahe) (about 2-inch piece)
- A piece of turmeric (kunyit) (about 2-inch piece)
- 2 shallots (bawang merah)
- 1 clove garlic (bawang putih)
- Salt to taste
- Additional ingredients:
- Palm sugar (gula merah) to taste
- 2 bay leaves (daun salam)
- 1 stalk lemongrass (serai)
- Ground black pepper (merica bubuk) to taste
- Seasoning (penyedap rasa) to taste
- Water (about 250 ml)
Instructions:
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Begin by cleaning the milkfish thoroughly. Remove the scales, and cut the fish into pieces according to your preference. Rinse well, using lime juice if necessary to eliminate any strong fishy odor.
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Prepare the spice paste by blending all the ingredients—red bird’s eye chilies, candlenuts, ginger, turmeric, shallots, and garlic—until smooth.
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Heat some oil in a pan over medium heat. Add the blended spice paste and sauté until fragrant and the oil starts to separate from the paste.
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Add the bay leaves, lemongrass, palm sugar, and ground black pepper to the pan. Stir well to combine.
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Pour in approximately 250 ml of water and bring the mixture to a simmer.
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Once the water begins to heat up, add the cleaned milkfish pieces to the pan. Allow the fish to cook, ensuring that the spice mixture seeps into the fish thoroughly. Season with additional seasoning if needed.
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Continue to simmer until the water has reduced slightly and the fish is cooked through, with the spices deeply infused.
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Once the fish is cooked and the sauce has thickened to your liking, remove from heat. Serve hot, and enjoy this flavorful dish with your loved ones.
Enjoy making this delicious Bandeng Bumbu Kuning for a delightful family meal!
