Bandeng Presto, Milkfish Presto, Milkfish Soft Spines

known fish savory, scented and colored white. But, typical fish is known so many needles, so sometimes we like to consume less so. To overcome this, fish are then processed by using a heater pressurized (autoclave or pressure cooker), sometimes we call it a pan presto. In order to produce a spiny fish or milkfish Presto (Bandeng Presto). In order for this dish had a higher sale value.

Processed products have the color, flavor and aroma that does not change much, compared to the fresh fish flavor. The texture of the meat becomes more dense and chewy. Thorns also the bones become soft so that all parts of the fish can be consumed.

Material and Ingredients Needed :

1. Fresh Fish Milkfish / Fresh Bandeng
2. Banana Leaves or Aluminum Foil
3. Red Onion 20gr
4. Garlic 10gr
5. Ginger 5gr
6. Turmeric 5gr
7. Galingale 5gr (Laos)
8. Coriander 1 / 2 tsp
9. Pecan 2 seeds
10. Water 1/2 cup
11. 2-3 kaffir lime leaves sheet (Daun jeruk purut)
12. Pieces 2-3 bay leaves (Daun salam)
13. salt to taste
14. Chili, seedless tamarind to taste

How To Make :

1. For large fish: First, remove the scales and gills of fish. Cut the belly of the fish to eviscerate, keep the bile is not broken.
For medium-sized fish: First, remove fish scales. Remove the gills and gill entrails by pulling slowly, so that the entire contents of the stomach can be drawn out through the gill cavity.

2. Wash the fish with clean water, so that all the dirt that linger especially in the abdominal cavity and the rest of the blood vessels can be cleaned. We recommend that you use running water to really clean.

3. To drain the water from the fish, arrange the fish in the container with the position of the abdomen facing down, so that no stagnant water, especially in the abdominal cavity.

4. Puree all the spices that have been prepared.
5. Rub the fish with herbs, until the entire surface of the fish covered with seasoning. For large fish, put some spice into the parts of the belly of the fish.

6. Wrap the fish that has been flavored with aluminum foil or banana leaves.
7. Arrange fish in a pressure cooker or autoclave
8. Perform cooking for about 45 minutes
9. Once cooked, remove fish from the pressure cooker or autoclave, let cool.
10. Once cool, pack in plastic bags and stored at low temperatures.
11. Milkfish presto ready for the market.

note: The composition of the material for 1kg fish.

(Paraphrase of Package Food for the Rural Industries, IPB)