Ingredients
| Ingredient | Quantity |
|---|---|
| Small milkfish (bandeng) | 500 grams |
| Garlic | 3 cloves |
| Shallots | 7 cloves |
| Large red chilies (seedless) | 2 |
| Ginger | 1 piece |
| Turmeric | 2 pieces |
| Candlenuts (kemiri) | Halved (quantity to taste) |
| Coriander | 1 teaspoon |
| Galangal (laos) | 1 piece |
| Kaffir lime leaf | 1 leaf |
| Bay leaves | 2 leaves |
| Salt | 1 teaspoon |
| Sugar | 1 teaspoon |
| Chicken stock seasoning (Masako) | 1/2 sachet |
| Carrots | 2 (cut into strips) |
| Cucumbers | 2 (cut into strips) |
| Vinegar | 1 tablespoon |
Instructions
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Preparation of Fish: Clean the small milkfish thoroughly, then marinate with lemon juice and salt for about 2 minutes. Fry until crispy, then set aside.
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Vegetable Prep: Cut the carrots and cucumbers into long strips and wash them well. Set aside.
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Spice Mixture: Blend the shallots, garlic, coriander, candlenuts, ginger, turmeric, and red chilies with the salt and sugar until smooth.
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Cooking the Spices: In a pan, sauté the blended spices until fragrant. Add the galangal, kaffir lime leaf, and bay leaves, followed by the carrot and cucumber strips. Pour in some water and let it boil.
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Final Assembly: Once boiling, gently add the fried milkfish, along with the chicken stock seasoning and vinegar. Mix well and simmer briefly to combine flavors.
This delightful dish captures the essence of Indonesian cuisine, balancing the savory flavors of fried fish with the tangy spices of pickled vegetables. Enjoy it as a flavorful accompaniment or a main course!