Ingredients with Measurements:
- 2 medium-sized milkfish (bandeng), cleaned and gutted
- 1 cup water
- 1 cup sweet soy sauce
- 1/2 cup brown sugar
- 3 cloves garlic, minced
- 2 shallots, sliced
- 2 red chilies, sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons lime juice
- 2 tablespoons chopped scallions
Special Equipment Needed:
- Pressure cooker
Step-by-Step Instructions:
1. In a pressure cooker, add the cleaned and gutted milkfish, water, salt, and black pepper. Close the lid and cook on high pressure for 30 minutes.
2. Once the pressure has been released, remove the milkfish from the pressure cooker and let it cool.
3. In a pan, heat the vegetable oil and sauté the garlic, shallots, and red chilies until fragrant.
4. Add the sweet soy sauce and brown sugar to the pan and stir until the sugar has dissolved.
5. Add the lime juice and stir well.
6. Place the milkfish in the pan with the sweet soy sauce mixture and let it simmer for 10 minutes.
7. Garnish with chopped scallions and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- High pressure on the pressure cooker
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 45g
- Protein: 25g
Substitutions for ingredients:
- Milkfish can be substituted with any white fish.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
Variations:
- Add sliced ginger to the sweet soy sauce mixture for an extra kick of flavor.
- Add sliced tomatoes to the sweet soy sauce mixture for a tangy twist.
Tips and Tricks:
- Make sure to clean and gut the milkfish thoroughly before cooking.
- Use a sharp knife to score the milkfish before cooking to allow the flavors to penetrate the fish.
- Let the milkfish cool before adding it to the sweet soy sauce mixture to prevent it from falling apart.
Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat in the microwave or on the stove until heated through.
Presentation Ideas:
- Serve the Bandeng Presto with Sweet Soy Sauce on a bed of steamed rice.
- Garnish with chopped scallions and sliced red chilies for a pop of color.
Garnishes:
- Chopped scallions
- Sliced red chilies
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested Side Dishes:
- Stir-fried bok choy
- Steamed broccoli
Troubleshooting Advice:
- If the sweet soy sauce mixture is too thick, add a splash of water to thin it out.
- If the milkfish falls apart while cooking, remove it from the sweet soy sauce mixture and serve it separately.
Food Safety Advice:
- Make sure to cook the milkfish thoroughly to prevent any foodborne illnesses.
Food History:
- Bandeng Presto is a traditional Indonesian dish that originated in Central Java.
Flavor Profiles:
- Sweet and savory with a hint of spice.
Serving Suggestions:
- Serve hot with steamed rice and your favorite side dishes.
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Region: Indonesian