Ikan Bandeng Kuah Kecap

Recipe by Nulia Viomina

Easy
Spicy

Serve: 4 Person

Fried milkfish with sweet, umami, and spicy taste.

1 milkfish, cut into 4, rinsed and rubbed with salt and lime juice then set aside for 10 minutes
2 bay leaves
Water
6 tablespoon sweet soy sauce
1 tablespoon teriyaki sauce
1 teaspoon instant chicken stock
Salt
Sugar

Sliced Spice

5 shallots
3 clove garlic
½ onion
1 thumb-size ginger, crushed
3 large red chillies
10 bird's eye chilies

Topping

2 spring onions, sliced
1 tomato, sliced

Steps

Fry milkfish until golden brown and cooked.
Heat oil, sauté sliced spices with bay leaves until fragrant.
Add water then add fried milkfish. Continue to cook.
Add sweet soy sauce, teriyaki sauce, chicken stock, salt, and sugar. Taste it. Cook until water is reduced.
Finally add spring onion and tomato. Serve.

Nulia Viomina

This fried milk fish with sweet umami sauce from a mixture of sweet soy and teriyaki sauces is also spicy warm from bird's eye chilies and ginger. This recipe has been tested in Nulia Viomina's own kitchen.