Recipe of The Week

Deep Fried Milkfish

  • 1 kg milkfish (about 3 medium sized fish)
  • 3 bay leaves
  • 2 lemongrass, crushed
  • Banana leaves for, lining the bottom of the pressure cooker
  • Water, as needed
  • 3 eggs, beaten
  • Vegetable oil, for frying

Blended ingredients:
  • 8 cloves of shallots
  • 6 cloves of garlic
  • 3cm tamarind
  • 2cm ginger
  • 2 tsp coriander seeds
  • 2 tsp of lime juice
  • 2 tsp salt

  • Slice the fish stomach vertically down, marinade the entire with with the blended ingredients. Leave for 15-30 minutes in the fridge.
  • Prepare the Presto, line the bottom of the pressure cooker with banana leaves and lemongrass.
  • Place the fish on top of the bananaleaves and lemongrass. Pour the rest of the blended ingredients and other ingredients onto the fish.
  • Add water until the fish is 2cm submerged into the water. Close the presto and cook the fish for about 50 minutes.
  • If some water is left while the fish bones are tender, cook the fish with the lid open.
  • Take the fish out of the presto and leave for a while until it is a little dry.
  • Heat up the vegetable oil in a deep fryer. Place fish in the beaten eggs before frying it into the deep fryer. Fry until golden brown.
  • Serve hot.

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