Ingredients with Measurements:
- 2 medium-sized milkfish (bandeng), cleaned and gutted
- 2 tsp salt
- 1 tsp turmeric powder
- 1 tsp tamarind paste
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 5 green chilies, seeded and chopped
- 2 shallots, chopped
- 1 tomato, chopped
- 1 tsp shrimp paste
- 1 tsp sugar
- 1/4 cup water
Special equipment needed:
- Grill or oven
Step-by-step instructions:
1. Preheat grill or oven to 375°F.
2. Rub the milkfish with salt and turmeric powder. Set aside for 10 minutes.
3. In a small bowl, mix tamarind paste with 1/4 cup of water. Set aside.
4. Grill or bake the milkfish for 15-20 minutes or until cooked through.
5. In a pan, heat vegetable oil over medium heat. Add garlic, green chilies, shallots, and tomato. Cook until fragrant, about 2-3 minutes.
6. Add shrimp paste, sugar, and tamarind water. Cook for another 2-3 minutes.
7. Serve the grilled milkfish with the sambal ijo on the side.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Grill or oven: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 230
Fat: 12g
Carbohydrates: 8g
Protein: 22g
Substitutions for ingredients:
- Milkfish can be substituted with any white fish.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add lemongrass and kaffir lime leaves to the sambal ijo for a more aromatic flavor.
- Use red chilies instead of green chilies for a spicier sambal ijo.
Tips and tricks:
- Make sure to clean the milkfish thoroughly to remove any remaining scales or bones.
- Rubbing the milkfish with salt and turmeric powder helps to remove any fishy odor.
- Adjust the amount of green chilies according to your preferred level of spiciness.
Storage instructions:
- Store leftover grilled milkfish and sambal ijo in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat grilled milkfish in the oven or microwave until heated through.
- Reheat sambal ijo in a pan over low heat until heated through.
Presentation ideas:
- Serve the grilled milkfish on a bed of rice with the sambal ijo on the side.
- Garnish with chopped cilantro or scallions.
Pairings:
- Serve with steamed vegetables or a fresh salad.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Green salad
Troubleshooting advice:
- If the milkfish is sticking to the grill or oven, brush it with oil before grilling or baking.
- If the sambal ijo is too spicy, add more sugar or tamarind water to balance the flavor.
Food safety advice:
- Make sure to cook the milkfish thoroughly to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Bandeng Sambal Ijo is a traditional Indonesian dish that originated from Central Java.
Flavor profiles:
- The grilled milkfish has a smoky and savory flavor, while the sambal ijo is spicy, tangy, and slightly sweet.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Indonesian