Milkfish Pindang Recipe
If you have milkfish in stock or plan to cook milkfish, what do you usually make it into? Most definitely just fry it and come with a dipping sauce. But if you want something fresh and delicious, what do you cook it with? Process the milkfish to be fresher with pindang spices. The following recipe for milkfish is so appetizing and feels light.
Ingredients
- Milkfish, cut into 2 parts - 1 tail
- Lime juice - 2 tbsp
- Ginger - 7 grams
- Turmeric - 7 grams
- Galangal - 7 grams
- Shallots - 5 grains
- Garlic - 2 cloves
- Tamarind water - 10 ml
- Lemongrass, crushed - 1 stick
- Palm sugar - 1 tbsp
- Salt to taste
- Chicken stock powder - 1/2 tbsp
- Red cayenne pepper - 10 pieces
- Red tomatoes - 1 piece
- Bay leaf - 2 pieces
- Citrus leaves - 3 pieces
- Water - 600 ml
- See Mother's Recipe Version
Plans
- Clean the milkfish then cut in half, set aside.
- Thinly slice the red and white onions.
- Roast chili, ginger, turmeric, and galangal.
- Puree ginger, laos, turmeric and chili.
- Sauté the sliced onion and garlic until fragrant. Add the bay leaves, lemongrass, lime leaves and lime juice. Cook until the spices look cooked.
- Add water to the seasoning. Add the milkfish and cook over low heat until the fish is cooked. Serve in a serving bowl.
- 1. Use low heat so that the spices are absorbed and the milkfish is cooked perfectly.
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