Ikan Goreng: Deep Fried Fish
Ikan goreng, or deep fried fish, is a very common way of cooking fish in Indonesia, Malaysia and Singapore. Here, fish steaks are marinated in spices, and then deep-fried in very hot oil.
- Prep time
- 25 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300g fish steaks (4 small pieces)
- ½ tsp pink salt
- Juice from 1 lime
- 1 tsp turmeric powder
- 1 ½ tsp coriander powder
- ½ tsp white pepper powder
- 30 ml water
- Oil for deep frying
Instructions
- 1
Wash the fish steaks and pour the lime juice over them to remove the fishy smell.
- 2
In a bowl, add the turmeric powder, coriander powder, white pepper powder, and salt. Mix well.
- 3
Add the water to make a thin paste out of the powders. Mix well.
- 4
Pour or rub the paste over each piece of fish, making sure the fish is completely covered.
- 5
Keep the fish in the fridge for at least 15 minutes, and up to 2 hours.
- 6
Before frying, take the fish out from the fridge and pat dry with a kitchen towel.
- 7
Heat vegetable oil in a wok for deep frying. Make sure the oil is very hot.
- 8
Add the fish and lower the heat to medium-high.
- 9
After 3 minutes, flip the fish. Fry for another three minutes.
- 10
Serve the ikan goreng.