Ingredients

  • Serves 2-4 people
  • 2 milkfish

  • 500 ml water

  • Ground spices:

    25 g shallots

  • 15 g garlic

  • 15 g ginger

  • 10 g candlenut

  • 10 g turmeric

  • 17 g big red chili, remove the seeds

  • Whole spices:

    15 g galangal, crushed

  • 1 stick lemongrass, crushed

  • 3 kaffir lime leaves

  • 10 g tamarind, dissolved in 50 ml of water

  • 30 ml cooking oil, for sauteing 

  • Seasoning:

    8 g sugar

  • 5 g chicken stock powder

  • 3 g white pepper powder

  • 7 g salt

  • Additional Ingredients:

    15 g leek, cut into 2 cm

  • 1 red tomato, quartered

  • 2  wuluh starfruit, quartered

  • 30 g basil leaves

Asem-Asem Ikan Bandeng (Tamarind Milkfish)
Recipe Courtesy of
Darmawan

Asem-Asem Ikan Bandeng (Tamarind Milkfish)

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Asem - Asem Ikan Bandeng, or Tamarind Milkfish is a dish from Lamongan, East Java that can be easily replicated at home. The tamarind, tomatoes, and starfruit brings a refreshing flavor to this milkfish dish. Delightful with rice or just on its own.
  • Easy
  • 45 min
  • 30 min
  • 10 min
  • 5 steps
  • 21 Ingredients
  • Easy
  • 5 steps
  • 21 Ingredients
  • 45 min
  • 30 min
  • 10 min

Directions

  1. Prepare the fish

    • Gut and clean the milkfish, and cut according to preference.

    Deboned milkfish can be used instead of fresh milkfish which have many tiny bones.

    Milkfish can be replaced with other fish of choice.



  2. Prepare the spice paste

    • Puree the ground spices ingredients into a paste.

    • Saute the paste with lemongrass, lime leaves, and galangal with cooking oil for 15 minutes or until the spices are cooked. Stir constantly to prevent it from burning.

    Prepare the spice paste


  3. Add the fish

    • Next, add the tamarind liquid and the seasoning.

    • When it starts to boil, add the milkfish together with the additional ingredients and cook until it comes to a boil again, and the fish is thoroughly cooked.

    •  Add the basil leaves, stir to mix, and set aside.
    Add the fish


Arrange and Serve

  • Prepare a serving bowl, and pour the Tamarind Milkfish into the bowl.

  • Garnish with fried onions and serve.

 

Arrange and Serve
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    Ingredients
    • Serves 2-4 people
    • 2 milkfish

    • 500 ml water

    • Ground spices:

      25 g shallots

    • 15 g garlic

    • 15 g ginger

    • 10 g candlenut

    • 10 g turmeric

    • 17 g big red chili, remove the seeds

    • Whole spices:

      15 g galangal, crushed

    • 1 stick lemongrass, crushed

    • 3 kaffir lime leaves

    • 10 g tamarind, dissolved in 50 ml of water

    • 30 ml cooking oil, for sauteing 

    • Seasoning:

      8 g sugar

    • 5 g chicken stock powder

    • 3 g white pepper powder

    • 7 g salt

    • Additional Ingredients:

      15 g leek, cut into 2 cm

    • 1 red tomato, quartered

    • 2  wuluh starfruit, quartered

    • 30 g basil leaves

    Nutrition
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