Milkfish Presto city juwana

Semarang save some typical menu is often used as souvenirs, among which the most famous is the milkfish presto. If it was a trip to the city, the people must not forget to stop by the Street Pandanaran. Because the road was the center of the sale of souvenirs typical of Semarang, including milkfish presto.

"By-the traditional form of milkfish presto Semarang include a new unknown, which is about 20 years ago," said Odilia. Milkfish Presto is a fish that is seasoned with garlic, turmeric, and salt, and cooked in banana leaf base using a high pressure cooker that is usually called Presto.

Presto is a way of cooking with high-pressure water vapor. Foods that are cooked in this manner is placed in the pot that can be locked shut. Water in the pan and then heated to boiling. Water vapor arising will finalize the food inside the pot. How this is done to make the barb fish becomes soft and good to eat.

"Milkfish presto like many people, including children, because the software is so easy to eat prickly. That's very good because in addition to savory, milkfish Presto also has high nutrient content, "said Odilia.

For presentation, fried milkfish presto enough in the hot oil and served with sambal typical. While milkfish presto that have been purchased and not fried, can generally be stored in the refrigerator over a period of time.

Processed fish products with soft spines presto, as the name suggests, have spines / bones are soft. Raw materials for manufacture of fish spines current software is not only fish but also many other spiny fish (eg lemuru fish, tilapia, tawes, flying fish) and other fish.
Spines of fish processing software is a modification of traditional cooking (fish pindang). Compared with the traditional way, the time required for a shorter cooking pressure. Finally have a product color, aroma and taste that has not changed much compared to the fresh fish, meat texture becomes more dense and chewy (as compared to fish pindang) and burr / bone becomes soft and the whole body of fish can be consumed.
Materials Needed
{Fresh fish of the same type of uniform size), salt (NaCl), spices, banana leaves / aluminum foil.

Making way

Preparation of fish

    Large fish: first exhaust scales, and pieces of fish gills. Sides of the abdomen to disembowel the fish, keep the gall not to rupture.
    Medium-sized fish: first exhaust its scales. Remove the gills and guts to pull the gills slowly so that the entire contents of the stomach can be drawn out through the gill cavity.

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 using a water flow, in order to completely clean a big fish.
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.

After a bit dry, weigh the fish weight by counting the amount of seasoning needed. Prepare the seasoning with the formula, as follows

    20 grams of onion
    10 grams of garlic
    Ginger 5 grams
    Turmeric 5 grams
    Laos 5 grams
    Coriander 1/2 teaspoon
    1-2 pecan pieces
    Water 1/2 cup
    Kaffir lime leaves 1 sheet
    2 pieces of bay leaf
    20 grams of salt
    Chili, tamarind (seedless) and MSG to taste

All finely minced herbs formula that will be used to flavor the dough.
Ran Marinate with seasoning, until the surface is covered with fish seasoning. For large fish, put some spice into the parts of the belly of the fish.
Wrap the fish that has been flavored with banana leaves or aluminum foil.
Arrange fish in a pressure cooker or autoclave.
Do the cooking for 45 minutes.
After cooking is complete, remove the fish dad pressure cooker or autoclave, cool, pack in plaslik bag and store in a low temperature.