Bandeng Penyet Santan (Pounded Milkfish with Coconut)
Ingredients:
- 1 medium to large milkfish (bandeng), cut into 2 pieces
- 2 cups grated coconut, squeezed with warm water and use only the thick coconut milk
- Spice Paste:
- 3 cloves garlic
- 1 red chili pepper
- 3 candlenuts, lightly fried in a small amount of oil
- 1 cm (about 1/2 inch) kencur (aromatic ginger)
- 3 kaffir lime leaves, vein removed
- Bird’s eye chilies to taste (e.g., 11 for medium heat)
- 1/2 teaspoon toasted shrimp paste (terasi)
- Salt and sugar to taste
Steps:
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Prepare the Fish: Clean the milkfish thoroughly and rub with lime juice to remove any fishy odor. Steam the fish until fully cooked. Once done, set it aside.
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Make the Spice Paste: In a mortar and pestle (or a food processor), grind the garlic, red chili, fried candlenuts, kencur, and kaffir lime leaves into a smooth paste. Add the toasted shrimp paste, and season with salt and sugar to taste.
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Combine with Coconut Milk: Stir the thick coconut milk into the spice paste until well mixed. Adjust seasoning as needed.
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Pound the Fish: Place the steamed milkfish on a serving plate. Pour the spiced coconut mixture over the fish and gently pound or press down with a pestle or spoon to combine the flavors.
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Optional Addition: For extra flavor, you can add hard-boiled eggs on the side.
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Serve: Enjoy the dish warm as a delightful accompaniment to rice.
This dish captures the essence of traditional Indonesian flavors, blending the richness of coconut milk with aromatic spices. Perfect for a family meal or special occasion, Bandeng Penyet Santan is sure to impress with its bold flavors and satisfying textures.
