Ingredients with Measurements:
- 2 medium-sized milkfish (bandeng), cleaned and cut into serving pieces
- 1/2 cup sweet soy sauce (kecap manis)
- 2 tbsp chili paste (sambal oelek)
- 2 tbsp tamarind paste (asam jawa)
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1/2 cup water
- Salt and pepper to taste
Special equipment needed:
- Large non-stick pan or wok
Step-by-step instructions:
1. In a small bowl, mix together sweet soy sauce, chili paste, tamarind paste, and water. Set aside.
2. Heat vegetable oil in a large non-stick pan or wok over medium heat.
3. Add minced garlic and sauté until fragrant.
4. Add milkfish pieces and cook until lightly browned on both sides.
5. Pour in the sauce mixture and stir well to coat the fish.
6. Cover the pan and let it simmer for 10-15 minutes or until the sauce has thickened and the fish is fully cooked.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 400
- Fat: 20g
- Carbohydrates: 25g
- Protein: 30g
Substitutions for ingredients:
- Milkfish can be substituted with any white fish such as tilapia or cod.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add chopped green onions or cilantro for garnish.
- Use honey instead of sweet soy sauce for a healthier option.
- Add sliced bell peppers or onions for more flavor and texture.
Tips and tricks:
- Make sure to clean the milkfish thoroughly before cooking.
- Use a non-stick pan or wok to prevent the fish from sticking to the bottom.
- Adjust the amount of chili paste according to your desired level of spiciness.
Storage instructions:
- Store any leftover fish in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the fish on a bed of steamed rice with a side of vegetables.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out.
Food safety advice:
- Make sure to cook the fish thoroughly to prevent any food-borne illnesses.
Food history:
- Bandeng Kecap Manis Pedas is a traditional Indonesian dish that originated in Central Java.
Flavor profiles:
- Sweet, spicy, tangy
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
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Region: Indonesian