Ingredients with Measurements:
- 2 whole bandeng fish, cleaned and scaled
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon tamarind paste
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups water
- 1 cup vegetable oil
For the Spicy Sambal:
- 10 red chili peppers, chopped
- 5 shallots, chopped
- 3 garlic cloves, chopped
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 1 tablespoon tamarind paste
- 1 tablespoon water
Special equipment needed:
- Pressure cooker
- Mortar and pestle
Step-by-step instructions:
1. In a mortar and pestle, grind the lemongrass, kaffir lime leaves, bay leaves, salt, sugar, tamarind paste, turmeric powder, coriander powder, cumin powder, garlic powder, and onion powder into a paste.
2. Rub the paste all over the bandeng fish, making sure to coat both sides.
3. Place the fish in a pressure cooker and add 2 cups of water.
4. Cook the fish on high pressure for 30 minutes.
5. Once the pressure has been released, remove the fish from the pressure cooker and let it cool.
6. Heat 1 cup of vegetable oil in a frying pan over medium-high heat.
7. Fry the fish until it is crispy and golden brown on both sides, about 3-4 minutes per side.
8. To make the spicy sambal, heat 1 tablespoon of vegetable oil in a frying pan over medium heat.
9. Add the chopped red chili peppers, shallots, and garlic to the pan and sauté for 2-3 minutes.
10. Add the salt, sugar, tamarind paste, and water to the pan and stir to combine.
11. Cook the sambal for an additional 2-3 minutes, or until it has thickened slightly.
12. Serve the bandeng presto with the spicy sambal on the side.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes (pressure cooking) + 10 minutes (frying)
Temperature:
Pressure cooker: High pressure
Frying pan: Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 25g
Protein per serving: 40g
Carbohydrates per serving: 10g
Fiber per serving: 2g
Sugar per serving: 4g
Sodium per serving: 800mg
Substitutions for ingredients:
- Bandeng fish can be substituted with any other type of fish.
- Tamarind paste can be substituted with lime juice or vinegar.
- Red chili peppers can be substituted with any other type of chili pepper.
- Vegetable oil can be substituted with any other type of oil.
Variations:
- Add sliced tomatoes and cucumbers to the dish for a refreshing touch.
- Use the spicy sambal as a marinade for the fish before pressure cooking it.
- Add coconut milk to the spicy sambal for a creamier texture.
Tips and tricks:
- Make sure to rub the paste all over the fish to ensure that it is evenly coated.
- Use a slotted spoon to remove the fish from the pressure cooker to avoid breaking it.
- Let the fish cool before frying it to prevent it from falling apart.
- Adjust the amount of chili peppers in the sambal according to your preferred level of spiciness.
Storage instructions:
- Store any leftover bandeng presto in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the bandeng presto, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the bandeng presto on a bed of steamed rice.
- Garnish the dish with chopped cilantro or parsley.
Pairings:
- Serve the bandeng presto with a side of steamed vegetables, such as broccoli or green beans.
- Pair the dish with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice
- Steamed vegetables
- Fried tofu
Troubleshooting advice:
- If the fish falls apart during frying, try using a lower heat or adding a bit of cornstarch to the paste to help it hold together better.
- If the sambal is too spicy, add a bit of sugar or honey to balance out the heat.
Food safety advice:
- Make sure to clean and scale the fish thoroughly before cooking.
- Use a pressure cooker according to the manufacturer's instructions to ensure safety.
- Store any leftover food in the refrigerator within 2 hours of cooking.
Food history:
- Bandeng presto is a traditional Indonesian dish that originated in Central Java.
- The dish is made by pressure cooking the fish until it is tender, then frying it to achieve a crispy texture.
Flavor profiles:
- Bandeng presto is a savory and slightly spicy dish, with a crispy exterior and tender, flaky fish inside.
- The spicy sambal adds a tangy and slightly sweet flavor to the dish.
Serving suggestions:
- Serve the bandeng presto with a side of steamed rice and vegetables for a complete meal.
- Add a squeeze of lime juice to the dish for an extra burst of flavor.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian