📝 About This Recipe
Hailing from Semarang, Central Java, Bandeng Presto is a culinary marvel that solves the milkfish's only flaw: its hundreds of tiny, troublesome bones. By pressure-cooking the fish with an aromatic blend of turmeric, galangal, and bay leaves, the bones soften to a buttery consistency while the flesh remains firm and infused with deep umami flavors. This dish is a staple of Indonesian hospitality, offering a savory, golden-fried delicacy that can be eaten whole, from head to tail.
🥗 Ingredients
Main Fish Preparation
- 1 kg Milkfish (Ikan Bandeng) (approx. 2-3 medium fish, cleaned and scales removed)
- 2 tablespoons Kaffir Lime Juice (to remove fishy odor)
- 1 teaspoon Salt (for initial rub)
- 4-5 large pieces Banana Leaves (for lining the pressure cooker and wrapping)
Aromatic Spice Paste (Bumbu Halus)
- 10 pieces Shallots (peeled)
- 6 cloves Garlic (peeled)
- 5 cm Turmeric (fresh root, peeled and toasted)
- 3 cm Ginger (fresh root)
- 2 tablespoons Coriander Seeds (toasted)
- 5 pieces Candlenuts (toasted)
- 2 tablespoons Salt (adjust to taste)
Aromatics and Liquid
- 5 cm Galangal (bruised)
- 6 pieces Indonesian Bay Leaves (Daun Salam)
- 3 stalks Lemongrass (white part only, bruised)
- 700 ml Water (or enough to cover the fish)
For Frying
- 2 large Eggs (beaten with a pinch of salt)
- 500 ml Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
Clean the milkfish thoroughly, removing the gills and entrails but keeping the scales on to help the fish hold its shape. Rub with kaffir lime juice and salt, let sit for 15 minutes, then rinse and pat dry.
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2
Grind the shallots, garlic, turmeric, ginger, coriander, candlenuts, and salt into a smooth paste using a mortar and pestle or a blender.
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3
Coat each fish evenly with the spice paste, including the cavity of the stomach and the head.
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4
Line the bottom of your pressure cooker with a layer of banana leaves to prevent the fish from sticking and to add a subtle tea-like aroma.
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5
Place a few bay leaves, lemongrass, and galangal on top of the banana leaves.
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6
Arrange the fish carefully inside the cooker. If you have multiple layers, separate each layer with another banana leaf to prevent the fish from sticking to each other.
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7
Pour in the water until the fish are completely submerged. Add any remaining spice paste into the water.
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8
Close the pressure cooker lid securely. Cook over medium-high heat until the pressure regulator starts whistling, then reduce heat to low and cook for 75-90 minutes.
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9
Turn off the heat and allow the pressure to release naturally. Do not open the lid until the pressure is completely gone.
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10
Carefully lift the fish out using a flat spatula. The fish will be very soft and fragile while hot, so let them cool completely to firm up before handling further.
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11
Once cooled, dip the fish into the beaten egg mixture until fully coated.
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12
Heat vegetable oil in a large pan over medium heat. Fry the fish until the exterior is golden brown and crispy, about 3-4 minutes per side.
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13
Drain on paper towels and serve immediately while the crust is crunchy.
💡 Chef's Tips
Always keep the scales on during the pressure cooking process; they act as a natural 'armor' that prevents the delicate flesh from disintegrating. If you don't have banana leaves, parchment paper can work as a substitute to prevent sticking, though you will lose the traditional aroma. For the softest bones, 90 minutes is the sweet spot; any less and the thickest part of the backbone might still have a slight crunch. Let the fish cool completely in the fridge before frying; this ensures the fish stays intact when it hits the hot oil. Use a high-quality sea salt or rock salt for the spice paste to achieve a cleaner, more traditional flavor profile.
🍽️ Serving Suggestions
Serve with hot steamed jasmine rice and a side of 'Sambal Terasi' (shrimp paste chili sauce) for a classic pairing. Accompany with 'Sayur Asem' (Indonesian tamarind soup) to provide a refreshing acidity that cuts through the richness of the fried fish. Add a side of fresh 'Lalapan' (raw vegetable salad) such as cucumber slices, cabbage, and lemon basil leaves. Pairs beautifully with a tall glass of iced sweet jasmine tea or fresh lime juice. Top with fried shallots (bawang goreng) for an extra layer of savory crunch.