Sweet Soy-Braised Bandeng Fish with Aromatic Spices

Semur Ikan Bandeng

Ingredients:

• 1 kg bandeng fish (milkfish)
• 1 lime
• 1 stalk lemongrass, smashed
• 1 cm galangal, smashed
• 2 bay leaves
• 3 kaffir lime leaves
• Salt, sugar, and pepper to taste
• Sweet soy sauce (kecap manis)
• Water as needed

For the spice paste:

• 6 shallots
• 3 cloves garlic
• 5 red curly chilies (adjust to taste)
• 2 candlenuts, toasted
• 1 cm ginger

Instructions:

1. Prepare the Fish:

   • Clean the bandeng fish thoroughly, then cut it into pieces. Rub the fish with lime juice and let it sit for 15 minutes to remove any fishy odor. Rinse the fish again and pat dry.

2. Fry the Fish:

   • Heat oil in a pan and fry the fish pieces until they are golden brown and crispy. Remove and drain on paper towels.

3. Make the Spice Paste:

   • While the fish is frying, blend the shallots, garlic, red chilies, toasted candlenuts, and ginger into a smooth paste.

4. Cook the Spices:

   • In a separate pan, heat a little oil and sauté the spice paste until fragrant. Add the smashed lemongrass, galangal, bay leaves, and kaffir lime leaves. Continue to sauté until the spices are fully cooked and aromatic.

5. Combine and Simmer:

   • Add the fried fish to the pan with the spice mixture. Stir to coat the fish with the spices. Pour in enough water to cover the fish and add salt, sugar, pepper, and sweet soy sauce to taste. Stir well to combine.

6. Simmer the Dish:

   • Let the dish simmer on low heat until the sauce reduces and thickens, and the flavors meld together. Adjust seasoning as needed.

7. Serve:

   • Once the sauce has thickened and the fish is well-coated with the spices, remove from heat. Serve the Semur Ikan Bandeng hot, with steamed rice or your preferred side dish.

Enjoy this aromatic and flavorful Indonesian classic!