6 Milkfish Dish Ideas for Chinese New Year

Want to serve a different milkfish dish on Chinese New Year? Here, ResepKoki presents 6 recommendations for milkfish recipes that are different from the usual! Guaranteed to make Chinese New Year celebrations more festive!

1. Milkfish Pindang

Material:

Milkfish, cut into 2 pieces – 1 tail

Lime juice – 2 tbsp

Ginger – 7 grams

Turmeric – 7 grams

Galangal – 7 grams

Red onion – 5 cloves

Garlic – 2 cloves

Tamarind water – 10 ml

Lemongrass, chopped – 1 stick

Palm sugar – 1 tbsp

Salt to taste

Chicken stock powder – 1/2 tbsp

Red cayenne pepper – 10 pieces

Red tomato – 1 piece

Bay leaves – 2 pieces

Lime leaves – 3 pieces

Water – 600 ml

How to make:

1. Clean the milkfish then cut it in half, set aside.
2. Thinly slice the red and white onions.
3. Roast chili, ginger, turmeric, and galangal.
4. Puree the ginger, galangal, turmeric and chili.
5. Saute the sliced ​​shallots and garlic until fragrant. Add bay leaves, lemongrass, lime leaves and lime juice. Cook until the spices look cooked.
6. Add water to the sauteed spices. Add milkfish and cook over very low heat until the fish is cooked. Serve in a serving bowl.

2. Milkfish Curry

Material:

Fairly large milkfish @ 500 grams – 1 fish

Lime juice – 1 tbsp

Thin coconut milk – 400 ml

Thick coconut milk – 150 ml

Salt – 3/4 tsp

Powdered stock – 1/2 tsp

Granulated sugar – 1/2 tsp

Cooking oil – 3 tbsp

Ground spices:

Shallots – 6 cloves

Garlic – 3 cloves

Curly chili – 2 pieces

Candlenut – 3 pieces

Jahe – 1 cm

Turmeric – 3 cm

Additional Seasonings:

Galangal, bruised – 2 cm

Lemongrass, bruised – 1 stalk

Orange leaves, remove the bones – 3 pieces

How to make:

1. Clean the milkfish, remove the scales, gills, and guts. Break the tailbone, then cut into 4 pieces, wash thoroughly.
2. Coat the fish with lime juice, let it sit for a while, then rinse thoroughly, set aside.
3. Heat oil, saute ground spices and complementary spices until fragrant. Add thin coconut milk, cook while stirring continuously until boiling.
4. Add milkfish, salt, sugar, and stock powder. Cook over low heat until the fish is cooked.
5. Add thick coconut milk, cook until boiling while stirring slowly. Correct the taste, if it is right, remove from heat. Ready to serve.

Tips

Always stir the curry sauce slowly so that the coconut milk does not curdle and the fish does not fall apart.

3. Sweet and Sour Milkfish

Material:

Milkfish @250 grams – 2 fish

Lime – 1 piece

Salt to taste

Pepper powder – 1/2 tsp

Wheat flour – 1 tbsp

Sweet and Sour Sauce:

Onion, thinly sliced ​​– 1/2 piece

Garlic, finely chopped – 2 cloves

Curly red chilies, sliced ​​diagonally – 3 pieces

Ginger, bruised – 1 cm

Green tomatoes, cut into pieces – 3 pieces

Tomato sauce – 4 tbsp

Chili sauce – 2 tbsp

Sweet soy sauce – 2 tbsp

Oyster sauce – 1 tbsp

Salt – 1/4 tsp

Granulated sugar – 1 tsp

Water – 250 ml

Cooking oil – 2 tbsp

How to make:

1. Clean the milkfish, remove the scales, gills, and guts. Break the tailbone, then cut the body into pieces close enough to the bones, wash thoroughly.
2. Rub lime juice, let it sit for a while, then rinse again until clean. Rub salt and pepper evenly, then sprinkle thinly with flour.
3. Heat a lot of oil, fry the milkfish in a lot of hot oil until cooked and crispy, drain.
4. Make Sweet and Sour Sauce: Heat oil, saute garlic and onion until fragrant. Add sliced ​​chili and ginger, saute until wilted.
5. Add water, cook until boiling. Add green tomatoes, tomato sauce, chili sauce, sweet soy sauce, oyster sauce, sugar and salt. Correct the taste. Cook until the tomatoes wilt and the sauce thickens.
6. Pour the sweet and sour sauce over the fried milkfish, serve immediately.

Tips

1. Cut the milkfish at close range so that the fish becomes crispy and the bones can be eaten.
2. Cut the milkfish into several pieces if using large milkfish.
3. If you want the spices to be more absorbed, put the fried milkfish into the sauce, then cook until absorbed.

4. Braised Milkfish

Material:

Milkfish, cut into 3 parts – 1 kg

Lime – 1 piece

Lemongrass – 1 stalk

Garlic – 3 cm

Bay leaves – 2 pieces

Lime leaves – 3 pieces

Salt – 1 tsp

Sugar – 1 tsp

Pepper powder – 1/4 tsp

Sweet soy sauce – 5 tbsp

Water – 250 ml

Frying oil – enough

Ground spices:

Garlic – 3 cloves

Red onion – 6 cloves

Curly red chilies – 3 pieces

Candlenuts, roasted – 2 pieces

Jahe – 3 cm

How to make:

1. Wash the milkfish thoroughly then coat it with lime juice and salt to taste. Let stand for 15 minutes then wash thoroughly again.
2. Heat the oil and fry the milkfish until cooked and dry. Remove and drain.
3. Heat a little oil. Saute the ground spices until fragrant.
4. Add lemongrass, galangal, bay leaves, and lime leaves. Stir well.
5. Add salt, sugar, pepper powder, and soy sauce. Stir well.
6. Pour water and mix well and cook until boiling.
7. Add the milkfish. Stir well then cook again until it boils and the sauce is absorbed. Remove.
8. Ready to be served.

Tips

Let the milkfish that has been coated with lime juice and salt sit for at least 15 minutes so that it doesn’t smell fishy.

5. Milkfish Palumara

Material:

Milkfish, clean and remove scales – 1 fish

Sour water – 50 ml

Garlic, thinly sliced ​​– 2 cloves

Shallots, thinly sliced ​​– 3 cloves

Lemongrass, bruised – 1 stalk

Cayenne pepper – 6 pieces

Tomatoes, cut into 4 parts – 1 piece

Salt – 1 tsp

Brown sugar – 1 tsp

Powdered stock (optional) – 1/2 tsp

Turmeric powder – 1/2 tsp

Water – 300 ml

Cooking oil – 2 tbsp

How to make:

1. Cut the milkfish into 3 or 4 pieces. Set aside.
2. Heat the oil. Saute garlic and red onion until fragrant.
3. Add milkfish, tamarind water, lemongrass, and turmeric. Pour in water and stir well. Cook until boiling.
4. Add the cayenne pepper and tomatoes. Season with salt, brown sugar, and stock powder. Stir well and adjust the taste. Continue cooking for 5 minutes. Remove from heat.
5. Ready to be served.

Tips

1. Choose fresh, medium or large sized milkfish.
2. If you want to be practical, you can use a slow cooker. Just put in all the ingredients, then set the cooking mode. Guaranteed the taste of the fish is more delicious with soft meat without breaking.

6. Sour and sour milkfish

Material:

Large milkfish, cut into pieces – 2 pieces

Garlic, sliced ​​– 6 cloves

Shallots, sliced ​​– 6 cloves

Galangal, sliced ​​and bruised – 1 piece

Ginger, sliced ​​and bruised – 1 piece

Turmeric, matchstick cut – 1 piece

Bay leaves – 2 pieces

Lemongrass – 1 stick

Red cayenne pepper, sliced ​​diagonally – 6 pieces

Tomatoes, cut into pieces – 2 pieces

Salt – 1 tsp

Seasoning – 1 tsp

Enough water

How to make:

1. Saute garlic and onion until fragrant.
2. Add galangal, ginger, turmeric, bay leaves, lemongrass. Stir well. Saute for a few moments.
3. Add water and salt. Cook until boiling.
4. Add milkfish, tomatoes, and chilies. Cook until the fish is cooked. Remove.
5. Ready to be served.
6. Tips
7. Choose fresh milkfish.
8. Rub the entire surface of the fish with lime and salt to remove the fishy smell and mud.

Atsarina Luthfiyyah (Senior Editor)

Having educational experience in Culinary Arts and Journalism. Hobbies are writing, traveling and cooking. Master of Communication Science, Gadjah Mada University
Contact Us at [email protected]