Pressure-Cooked Milkfish with Fresh Chili Sauce
Ingredients
- 1 kg milkfish, medium size
- Lime juice, as needed
- Salt, as needed
- Bay leaves, as needed
- Banana leaves, as needed
Spice paste
- 5 cloves garlic
- 8 shallots
- 1 tablespoon ground coriander
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground turmeric
- 2 cm ginger
- Salt, as needed
- Stock powder, as needed
Sambal
- 10 curly red chilies
- 20 bird's eye chilies
- 1 large tomato, chopped small
- 1.5 teaspoons cooked shrimp paste
- 1/2 teaspoon shaved palm sugar
- 1/2 lime
- Salt, as needed
- A pinch of mushroom stock
Preparation
Rub the milkfish with the spice paste until evenly coated on all sides and let it marinate for 15 minutes.
Line the pressure cooker with banana leaves, then add some bay leaves and arrange the milkfish on top.
Add water until the milkfish is submerged and adjust the seasoning to taste.
Pressure cook for 60 minutes on high heat, then allow the steam to release and the fish to cool.
Prepare 2 beaten eggs seasoned with salt and pepper.
Fry the milkfish until golden brown.
Sambal method
Coarsely pound all sambal ingredients except the lime.
Adjust the saltiness and sweetness, then add lime juice and pound again until somewhat smooth.
The sambal is ready to serve.
