Presto Milkfish Recipe

Ingredients

Medium size milkfish - 1 kg
Ground spices:
Garlic - 5 cloves
Shallots - 5 cloves
Candlenut - 5 grains
Roasted coriander - 2 tbsp
Turmeric - 2 segments
Ginger - 2 segments
Salt - 3 tbsp
See Mother's Recipe Version

Plans

Clean and dispose of milkfish manure. Sprinkle with salt and lime juice. Leave 10 minutes.
Wash the fish and then coat with ground spices, let stand for 30 minutes.
Place a piece of banana leaf in the bottom of the pressure cooker and arrange the fish on top.
Pour water into the pot until it is as high as the top of the fish.
Cook for 1 to 1.5 hours, over low heat.
After about 1 hour, let the hot steam disappear and the lid can be opened.
Allow the fish in the pressure cooker to cool then remove.
Heat a lot of oil, fry the fish until brown.
1. The 1 hour pressure cooker starts when the lid sizzles.

How many minutes for a milkfish presto? Prepare a pressure cooker, line the bottom with bay leaves. Arrange the seasoned milkfish, pour water. Close presto tightly, lock. Cook the milkfish for 60 minutes.

How long does it take to presto the fish?

Place a piece of banana leaf in the bottom of the pressure cooker and arrange the fish on top. Pour water into the pot until it is as high as the top of the fish. Cook for 1 to 1.5 hours, over low heat. After about 1 hour, let the hot steam disappear and the lid can be opened.

Why does the pressured milkfish with fish spines and fish meat become soft?

Pressurized Milkfish A pressure cooker produces high-pressure steam. This will make the fish meat soft. Not only the meat, the fish spines will be softened. This presto milkfish is seasoned with garlic, turmeric, and salt.

What seasonings are used to cook presto milkfish? Ingredients 1 kg (4 tails) milkfish, remove the innards. 10 cm galangal, thinly sliced. 6 bay leaves. 2 lemongrass stalks, coarsely chopped. 6 lime leaves. 500 ml of water. 1 tbsp salt. Banana leaves to cover the pan.