Steamed Milkfish with Aromatic Spices (Tim Ikan Bandeng)
This Tim Ikan Bandeng recipe is a delightful traditional Indonesian dish that features the tender, flavorful flesh of milkfish (ikan bandeng), steamed to perfection and infused with aromatic spices. The combination of garlic, shallots, ginger, and the fresh zest of herbs creates a delightful balance of savory and fragrant flavors that elevate this dish to an unforgettable culinary experience.
Ingredients:
| Ingredient | Amount |
|---|---|
| Milkfish (Ikan Bandeng) | 1/2 fish (center to tail section) |
| Fresh Ginger | 1-inch piece, sliced thinly |
| Garlic | 3 cloves, thinly sliced |
| Shallots | 3 small shallots, thinly sliced |
| Green Onion (Daun Onclang) | 1-2 stalks, chopped small |
| Celery (Seledri) | A few sprigs, chopped small |
| Salt | To taste |
| Soy Sauce (Kecap Asin) | 1/2 tablespoon |
| Lime Juice (Jeruk Nipis) | From 1 lime |
Instructions:
Step 1: Preparing the Fish
- Begin by cleaning the milkfish. Rub the fish with lime juice and let it sit for a few minutes to remove any fishy odor. Rinse thoroughly with water.
- Cut the fish into two sections, from the middle of the body to the tail.
- Lightly season the fish with a sprinkle of salt.
- Place the fish in a preheated steamer and steam for approximately 20-30 minutes, or until the fish is cooked through and tender.
Step 2: Preparing the Aromatic Seasonings
- While the fish is steaming, prepare the aromatic ingredients. Thinly slice the garlic and shallots, and cut the ginger into thin, elongated slices.
- Chop the green onion and celery into small pieces for garnish.
- In a separate pan, heat a small amount of oil over medium heat. Add the garlic, shallots, and ginger. Sauté these ingredients until they release a fragrant aroma and become slightly softened. Be careful not to let them brown.
Step 3: Assembling the Dish
- Once the fish has steamed for about 20 minutes, carefully remove the lid of the steamer. Pour the sautéed spices over the steaming fish and allow it to steam together for an additional 5-10 minutes, until the flavors meld.
- Drizzle the soy sauce over the fish, stirring gently to coat the fish in the aromatic sauce.
- Remove the steamer from the heat and garnish with the freshly chopped green onion and celery.
Step 4: Serving
- Serve the steamed milkfish hot, straight from the steamer, paired with steamed rice or as part of a larger meal. The combination of savory fish, fragrant spices, and fresh herbs is sure to impress!
Enjoy this traditional Indonesian dish, full of rich flavors and a balance of textures, from the soft fish to the aromatic toppings. The light soy sauce and refreshing herbs add just the right touch to this dish, making it an easy yet satisfying meal for family gatherings or special occasions.
