Ingredients with Measurements:
- 2 medium-sized milkfish (bandeng), cleaned and scaled
- 2 cups water
- 2 cups vinegar
- 1 cup soy sauce
- 1 cup brown sugar
- 1 head garlic, minced
- 1 thumb-sized ginger, sliced
- 2 pieces bay leaves
- 1 teaspoon black peppercorns
- Salt, to taste
Special equipment needed:
- Large pot or wok
- Tongs
- Strainer
Step-by-step instructions:
1. In a large pot or wok, combine water, vinegar, soy sauce, brown sugar, garlic, ginger, bay leaves, and black peppercorns. Stir until the sugar is dissolved.
2. Add the cleaned and scaled milkfish into the pot. Make sure the fish is fully submerged in the liquid.
3. Bring the liquid to a boil over high heat. Once boiling, reduce the heat to low and simmer for 30 minutes.
4. After 30 minutes, carefully flip the fish using tongs. Simmer for another 30 minutes.
5. Once the fish is cooked, remove it from the pot using tongs and place it on a plate. Let it cool for a few minutes.
6. Using your hands, carefully remove the bones and skin from the fish. The flesh should be soft and tender.
7. Strain the liquid from the pot and discard the solids.
8. Return the liquid to the pot and bring it to a boil over high heat. Reduce the heat to low and let it simmer until the liquid has reduced by half.
9. Season the liquid with salt to taste.
10. Pour the reduced liquid over the deboned and skinned milkfish.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 5g
Carbohydrates: 20g
Protein: 30g
Substitutions for ingredients:
- White sugar can be used instead of brown sugar.
- White vinegar can be used instead of apple cider vinegar.
- Whole peppercorns can be used instead of black peppercorns.
Variations:
- Add sliced onions and red bell peppers to the liquid for added flavor.
- Use other types of fish such as tilapia or catfish.
Tips and tricks:
- Make sure the fish is fully submerged in the liquid to ensure even cooking.
- Use a strainer to remove any impurities from the liquid.
- Let the fish cool before deboning and skinning to avoid burning your hands.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the deboned and skinned milkfish on a platter with the reduced liquid drizzled on top.
Garnishes:
Garnish with sliced green onions and chopped cilantro.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
- Fried rice.
Troubleshooting advice:
- If the fish is not fully submerged in the liquid, it may not cook evenly.
- If the liquid is too salty, add a bit of water to dilute it.
Food safety advice:
- Make sure the fish is fully cooked before consuming.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Bandeng Duri Lunak is a traditional Indonesian dish that originated from Central Java. It is a popular dish during special occasions and celebrations.
Flavor profiles:
Savory, sweet, and tangy.
Serving suggestions:
Serve hot with steamed rice and a side of pickled vegetables.
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Region: Indonesian