Ingredients with Measurements:
- 2 whole milkfish (bandeng), cleaned and scaled
- 4 stalks of lemongrass, bruised and chopped
- 4 cloves of garlic, minced
- 2 teaspoons of salt
- 1 teaspoon of sugar
- 1 teaspoon of ground white pepper
- 1 teaspoon of coriander seeds, crushed
- 2 bay leaves
- 2 cups of water
- 1 cup of oil for frying
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. In a small bowl, mix together the minced garlic, salt, sugar, white pepper, and crushed coriander seeds.
2. Rub the spice mixture all over the cleaned milkfish, making sure to coat both sides.
3. Stuff the chopped lemongrass into the cavity of the milkfish.
4. Place the milkfish, bay leaves, and water into the pressure cooker.
5. Cook the milkfish on high pressure for 30 minutes.
6. Release the pressure and carefully remove the milkfish from the pressure cooker.
7. Heat the oil in a frying pan over medium-high heat.
8. Fry the milkfish until golden brown on both sides.
9. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes (plus frying time)
Temperature:
High pressure in the pressure cooker
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 400
Fat per serving: 20g
Protein per serving: 40g
Carbohydrates per serving: 10g
Sodium per serving: 1200mg
Substitutions for ingredients:
- If you can't find milkfish, you can use any other type of fish that is suitable for pressure cooking.
- If you don't have lemongrass, you can use lemon zest instead.
- If you don't have coriander seeds, you can use ground coriander instead.
Variations:
- You can add other spices to the rub, such as turmeric or cumin.
- You can use different herbs to stuff the fish, such as basil or mint.
- You can serve the milkfish with a dipping sauce made from soy sauce, vinegar, and chili.
Tips and tricks:
- Make sure to rub the spice mixture all over the fish to ensure even flavor.
- Be careful when releasing the pressure from the pressure cooker, as it can be very hot.
- Use a splatter guard when frying the milkfish to prevent oil from splashing.
Storage instructions:
Leftover milkfish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the milkfish, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the milkfish on a bed of steamed rice, garnished with chopped scallions and cilantro.
Garnishes:
Chopped scallions and cilantro
Pairings:
This dish pairs well with a side of stir-fried vegetables, such as bok choy or green beans.
Suggested side dishes:
Stir-fried vegetables, steamed rice
Troubleshooting advice:
- If the milkfish is not cooked through after 30 minutes in the pressure cooker, cook it for an additional 5-10 minutes.
- If the milkfish is too oily after frying, place it on a paper towel to absorb the excess oil.
Food safety advice:
- Make sure to clean and scale the milkfish thoroughly before cooking.
- Use caution when releasing the pressure from the pressure cooker.
- Store leftover milkfish in the refrigerator and consume within 3 days.
Food history:
Bandeng Presto is a traditional Indonesian dish that originated in Central Java. It is made by pressure cooking milkfish until it is tender and then frying it until crispy.
Flavor profiles:
This dish has a savory and slightly spicy flavor, with a hint of citrus from the lemongrass.
Serving suggestions:
Serve the milkfish hot with steamed rice and a side of stir-fried vegetables.
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Region: Indonesian