Ingredients with Measurements:
- 2 whole milkfish (bandeng), cleaned and scaled
- 2 cups water
- 1 cup coconut water
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 4 red bird's eye chilies, sliced
- 4 garlic cloves, minced
- 2 tablespoons lime juice
- 1 tablespoon salt
- 1 teaspoon sugar
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. In a pressure cooker, add water, coconut water, lemongrass, and kaffir lime leaves. Bring to a boil.
2. Add the milkfish to the pressure cooker and close the lid. Cook on high pressure for 30 minutes.
3. Release the pressure and open the lid. Remove the fish from the pressure cooker and set aside.
4. In a small bowl, mix together the sliced chilies, minced garlic, lime juice, salt, and sugar.
5. Brush the chili and lime mixture over the fish.
6. Preheat the oven to 400°F.
7. Place the fish on a baking sheet and bake for 10-15 minutes, or until the skin is crispy and the fish is cooked through.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Pressure cooker: high pressure
- Oven: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 240
- Total fat: 10g
- Cholesterol: 70mg
- Sodium: 1800mg
- Total carbohydrates: 9g
- Protein: 28g
Substitutions for ingredients:
- Milkfish can be substituted with any white fish.
- Coconut water can be substituted with water.
Variations:
- Add sliced ginger to the pressure cooker for added flavor.
- Use different types of chilies for varying levels of spiciness.
Tips and tricks:
- Make sure to clean and scale the fish thoroughly before cooking.
- Brush the chili and lime mixture generously over the fish for maximum flavor.
- Serve with steamed rice and a side of vegetables for a complete meal.
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 oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the fish on a bed of steamed rice with a side of vegetables.
- Garnish with sliced lime and cilantro.
Garnishes:
- Sliced lime
- Cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Stir-fried bok choy
- Steamed broccoli
Troubleshooting advice:
- If the fish is not fully cooked after pressure cooking, return it to the pressure cooker and cook for an additional 5-10 minutes.
Food safety advice:
- Make sure to clean and scale the fish thoroughly before cooking.
- Use a food thermometer to ensure the fish is cooked to an internal temperature of 145°F.
Food history:
- Bandeng Presto is a traditional Indonesian dish that originated in Central Java.
Flavor profiles:
- Spicy, tangy, savory
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
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Region: Indonesian