PINDANG BANDENG KEMANGI (BOILED MILKFISH BASIL)

Ingredients:

• 1 milkfish, cut into 6 parts
• 1/2 tsp lime juice
• 1/2 tsp salt
• 2 sheets bay leaf
• 1 cm galangal, crush
• 1 stalk lemongrass, crush
• 5 pieces cayenne
• 5 tbsp sweet soy sauce
• 1 1/4 tsp salt
• 2 tbsp shaved brown sugar
• 1 tbsp tamarind water (1 tamarind and 2 tbsp water)
• 2 stalks scallion, cut 1/2 cm
• 50 grams basil leaves
• 1400 ml water

Ground Spices:

• 5 pieces red onion, roasted
• 2 cloves garlic, roasted
• 2 pieces red chili pepper
• 1/2 coriander powder
• 3 pieces candlenut, roasted
• 1 cm turmeric
• 1 cm ginger

How to make Boiled Milkfish Basil:

1. Marinate milkfish with lime juice and salt. Stand for 10 minutes.
2. Boil water. Put ground spices, bay leaf, galangal, and lemongrass. Cook until smell. Add chili pepper, sweet soy sauce, salt, and brown sugar. Stir well.
3. Put fish. Stir slowly. Cook over low heat until cooked and infiltrate.
4. Add tamarind water, scallion, and basil. Stir well. Cook until boiling. Lift.
5. Serve.