Ikan Goreng Saus Lemon - Fried Fish in Honey Lemon Sauce
Delicious golden brown crispy fried fish stick served with thick and sticky honey and lemon sauce. No need to order a take-out once you learn how to make this dish.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 800 gram (28 oz) tilapia fillet (Note 1)
- 1/2 tablespoon lemon juice
- 1 teaspoon salt
- 100 gram (3.5 oz) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 150 ml (10 tablespoon) water
- 2 cup bread crumbs
- 2 tablespoon unsalted butter
- 1/2 onion (~ 200 gram), thinly sliced
- 4 cloves garlic, minced
- 2 lemons, zest and juiced (~ 2 tablespoon zest, ~ 4 tablespoon juice)
- 1/3 cup honey
- 1 teaspoon salt
- 2 cups chicken stock (or water)
- 1-2 tablespoon sugar, as needed
- cornstarch slurry (2 tablespoon cornstarch + 2 tablespoon water, mixed well)
- 2 scallions, thinly sliced (optional garnish)
Instructions
- 1
Fried fish sticks
- 2
Cut fish fillets into sticks/batons, then marinate with salt and lemon juice for 15 minutes.
- 3
Mix all-purpose flour, salt, sugar, and water into a thick paste. Add this to the marinated fish and mix well. Finally, coat the fish with bread crumbs and set aside.
- 4
Heat enough oil in a pot for deep-frying over medium heat. Once the oil is hot (180 Celsius/350 Fahrenheit), fry the fish until the surface is crispy and golden brown.
- 5
Remove fried fish sticks with a slotted spoon and drain excess oil over a wire rack. Please don’t drain fried fish on paper towels since they will become soggy.
- 6
Honey lemon sauce
- 7
Melt butter in a wok/skillet over medium-high heat. Sauté onion and garlic until fragrant and the onion is translucent.
- 8
Add chicken stock, lemon zest, lemon juice, honey, and salt. Stir to mix and cook until boiling.
- 9
Give the sauce a quick taste test. You may want to add 1-2 tablespoons of sugar if the sauce is too sour.
- 10
Once you are happy with the flavor, add the cornstarch slurry, and cook for 2 minutes to thicken the sauce.
- 11
Return fried fish sticks to the wok/skillet, and toss gently to coat. Turn off the heat, and garnish with thinly sliced scallions.
- 12
Transfer the finished dish to a serving plate and serve immediately.