Ingredients
| Ingredient | Quantity |
|---|---|
| Bandeng (medium-sized) | 1 whole |
| Sliced Aromatics | |
| Shallots | 4 pieces, thinly sliced |
| Garlic | 3 cloves, thinly sliced |
| Red chili | 1 piece, thinly sliced |
| Turmeric | 4 cm, sliced lengthwise |
| Galangal (laos) | 1 piece |
| Bird’s eye chili | 10 pieces (to taste) |
| Blimbing wuluh | 7 pieces (to taste) |
Instructions
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Begin by rinsing the bandeng under running water, ensuring to thoroughly clean the insides, scales, and any abdominal impurities. Cut the fish into four equal portions for better cooking.
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In a skillet, heat a small amount of oil and sauté the sliced shallots, garlic, red chili, turmeric, and galangal until fragrant.
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Next, add water to the skillet and incorporate the blimbing wuluh, which should be prepped and cut as desired.
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Allow the mixture to cook for a few moments, then taste the broth. Adjust the seasoning by adding sugar, salt, and seasoning to achieve the desired flavor.
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Gently introduce the bandeng pieces into the broth, being careful not to overcook them to prevent the fish from disintegrating.
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Once everything is cooked through and flavors have melded, taste once more to ensure the seasoning is just right before serving.
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Serve hot and enjoy this delightful dish, bringing the unique flavors of Asem Asem Bandeng Blimbing Wuluh to your table!