Crispy Presto Pindang Sarden

This is the "Pro Version" of the recipe. By using a Pressure Cooker (Presto) first, you make the sardine bones soft and edible (like canned sardines), and the final Deep Fry gives them a professional, crispy finish that holds up perfectly in the tangy broth.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Arrange: Place the aromatics (bay leaves, lemongrass) at the bottom of the Presto pot. Lay the sardines neatly on top.

Step 2

​Submerge: Pour in the water mixed with salt and turmeric. Ensure the fish are mostly covered.

Step 3

​Pressure Cook: Seal the lid. Once the weight starts whistling, cook for 35–40 minutes on medium-low heat.

Step 4

​Cool & Dry: Turn off the heat and let the pressure release naturally. This is the most important part: Carefully lift the fish out and let them sit on a cooling rack for at least 15–20 minutes. They need to "firm up" and air-dry, or they will break when fried.

Step 5

​Mix: Combine the rice flour, starch, garlic powder, and pepper in a shallow tray.

Step 6

​Dredge: Gently roll each pressure-cooked sardine in the flour mixture. Shake off any excess. You want a thin, even coat.

Step 7

​Heat: Get your oil very hot (180⁰C if you have a thermometer).

Step 8

​Flash Fry: Since the fish is already cooked, you only need to fry for 3–4 minutes until the coating is golden brown and shattered-glass crispy.

Step 9

​Drain: Place on paper towels to remove excess oil.