From BantenFish & Seafood

Pecak Bandeng (Milkfish with Kencur Chilli Sauce)

Pecak Bandeng

Fried or grilled milkfish topped with pecak, a runny sambal of chilli, kencur and shallots. Spicy, fresh and appetising.

Time
40 min
Serves
4 people
Origin
Banten
Type
Fish & Seafood
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Ingredients

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Pecak sambal

How to Make

  1. Rub the fish with salt and turmeric and fry until crisp.

  2. Briefly fry the chillies, shallots and garlic.

  3. Grind coarsely with the kencur, salt and sugar.

  4. Add the warm water and calamansi juice and stir.

  5. Pour the sambal over the fish and sprinkle with spring onion.

Kitchen tip

Kencur is the key aroma of pecak. Do not skip it.

Questions

Where does Pecak Bandeng (Milkfish with Kencur Chilli Sauce) come from?

Pecak Bandeng is a traditional dish from Banten (capital: Serang), in the Java region of Indonesia.

How long does Pecak Bandeng (Milkfish with Kencur Chilli Sauce) take to make?

It takes about 40 min in total to make 4 servings, including preparation.

What is the secret to a good Pecak Bandeng (Milkfish with Kencur Chilli Sauce)?

Kencur is the key aroma of pecak. Do not skip it.

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