#indonesian #Panada Fish
Panada Fish recipe — a popular Indonesian snack (especially from Manado) with soft bread and savory tuna filling 🐟
🥟 Panada Ikan (Fish Panada)
🌿 Ingredients
Dough:
250g all-purpose flour
1 tbsp sugar
1 tsp instant yeast
1 egg
120 ml warm milk (or water)
30g butter or margarine
½ tsp salt
Fish Filling:
200g tuna or mackerel (shredded)
3 cloves garlic (chopped)
4 shallots (chopped)
2 red chilies (sliced)
1 spring onion (chopped)
2 kaffir lime leaves
1 tbsp sweet soy sauce (optional)
Salt, pepper, and a little sugar
1 tbsp oil
🍳 Instructions
1. Make the dough
Mix flour, sugar, and yeast
Add egg and warm milk, knead until smooth
Add butter and salt, knead again until elastic
Cover and let it rise for about 1 hour (until doubled)
2. Prepare the filling
Heat oil, sauté garlic & shallots until fragrant
Add chili, lime leaves, and fish
Season with salt, pepper, sugar, and soy sauce
Cook until dry and flavorful, then let cool
3. Shape the panada
Divide dough into small balls
Flatten, add filling in the center
Fold into half-moon shape and seal edges
4. Fry
Heat oil (medium heat)
Fry until golden brown
🍽️ Tips
Use skipjack tuna (ikan cakalang) for authentic Manado taste
Don’t overfill or it may break when frying
You can bake instead of fry for a healthier version
If you're new to Indonesian snacks, Panada Fish is a fantastic starting point because it's simple yet packed with flavor. When preparing the dough, be patient with the rising process—it really makes the bread soft and fluffy. For the filling, using fresh tuna or skipjack (ikan cakalang) enhances authenticity, but canned tuna works well too in a pinch. One tip I found useful is to fry the panada on medium heat and monitor it closely to prevent breaking the dough. I also tried baking them at 180°C for 20 minutes as a healthier alternative; they turned out crispy and delicious. Experimenting with the chili amount can adjust the spiciness to your liking—if you prefer milder tastes, reduce the chilies or omit them altogether. Adding kaffir lime leaves gives a distinctive aroma that complements the fish filling beautifully. This recipe is versatile; you can easily double the batch for gatherings and store leftovers in the fridge to enjoy the next day by reheating in an oven or toaster. Overall, making Panada Fish at home was rewarding and gave me a wonderful taste of Indonesian culinary culture right in my kitchen.
kenapa resep nya tidakpakai bahasa indonesia ,ini kan makanan Indonesia saya ga ngerti bahasa inggris