Ingredients with Measurements:
- 2 whole milkfish (bandeng), cleaned and scaled
- 1/2 cup sweet soy sauce (kecap manis)
- 3 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1/4 cup water
- 2 tablespoons lime juice
- 1 tablespoon chopped scallions
Special equipment needed:
- Grill or oven
- Aluminum foil
Step-by-step instructions:
1. Preheat the grill or oven to 375°F (190°C).
2. In a small bowl, mix together the sweet soy sauce, minced garlic, ground black pepper, and salt.
3. Place the cleaned and scaled milkfish on a large sheet of aluminum foil.
4. Brush the fish with vegetable oil and pour the sweet soy sauce mixture over the fish.
5. Wrap the fish tightly with the aluminum foil and place it on the grill or in the oven.
6. Cook for 20-25 minutes, or until the fish is cooked through.
7. In a small saucepan, mix together the water and lime juice. Heat over medium heat until it comes to a boil.
8. Remove the fish from the grill or oven and carefully open the aluminum foil.
9. Brush the fish with the lime juice mixture and sprinkle with chopped scallions.
10. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 16g
Protein: 28g
Substitutions for ingredients:
- Milkfish can be substituted with any firm white fish, such as tilapia or cod.
- Regular soy sauce can be used instead of sweet soy sauce, but add 1 tablespoon of brown sugar to the mixture.
Variations:
- Add sliced chili peppers to the sweet soy sauce mixture for a spicy kick.
- Grill the fish on a banana leaf for added flavor.
- Use lemon juice instead of lime juice for a different flavor profile.
Tips and tricks:
- Make sure the aluminum foil is tightly wrapped around the fish to prevent the sauce from leaking out.
- If using an oven, place the aluminum foil-wrapped fish on a baking sheet to catch any drippings.
- To check if the fish is cooked through, insert a fork into the thickest part of the fish. If it flakes easily, it is done.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the fish on a platter with sliced lime wedges and fresh herbs.
Garnishes:
Chopped scallions, sliced chili peppers, and fresh herbs such as cilantro or parsley.
Pairings:
Steamed rice, stir-fried vegetables, or a simple salad.
Suggested side dishes:
Stir-fried bok choy, steamed broccoli, or cucumber salad.
Troubleshooting advice:
- If the fish is not cooked through, return it to the grill or oven and cook for an additional 5-10 minutes.
- If the sauce is too thick, add a little more water to thin it out.
Food safety advice:
- Make sure the fish is cooked to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food history:
Bandeng Bakar Bumbu Kecap is a traditional Indonesian dish that originated in Central Java. It is typically served during special occasions and celebrations.
Flavor profiles:
Sweet, savory, and slightly tangy.
Serving suggestions:
Serve hot with steamed rice and a side of vegetables.
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Region: Indonesian