#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
Making Panada Fish at home can be a rewarding experience, especially if you enjoy exploring traditional Indonesian flavors. When preparing the dough, patience is key. Allowing it to rise properly ensures a soft and fluffy texture that complements the savory filling beautifully. For the fish filling, using skipjack tuna (ikan cakalang) adds an authentic touch that really brings out the regional flavor of Manado. If you can't find skipjack tuna, fresh or canned tuna can work well too. When sautéing the garlic, shallots, and chilies, watch carefully so they don't burn; this step is crucial for developing the aromatic base. An important tip is to keep the filling relatively dry before adding it to the dough. Excess moisture could cause the panada to rupture during frying. Pressing the edges firmly when folding helps seal in the filling and maintain shape. While frying is the traditional method, baking Panada Fish is a great alternative for a lighter snack. Baking at 180°C (350°F) for about 20 minutes or until golden is recommended. This method reduces oil consumption but still delivers crispiness. Panada Fish pairs wonderfully with a cup of hot tea or coffee as a savory snack. It’s also versatile—you can experiment by adding other spices or substituting the fish for chicken or vegetables, adjusting seasonings accordingly. Overall, Panada Fish is a delicious way to experience Indonesian culinary culture in your own kitchen. With simple ingredients and straightforward steps, it’s perfect for anyone wanting to try making traditional snacks at home.
kenapa resep nya tidakpakai bahasa indonesia ,ini kan makanan Indonesia saya ga ngerti bahasa inggris