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Ikan Goreng: Deep Fried Fish

Ikan Goreng: Deep Fried Fish

  • Author: Deyana Goh
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Fish & Seafood
  • Method: Deep Frying
  • Cuisine: Indonesian
  • Diet: Halal


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.


  • 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


  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.

    Serve the ikan goreng


  • As a rule, fish generally cook quickly, so 6 minutes per small steak should be enough, give or take 2 minutes depending on the type of fish.

Keywords: non-spicy, common ingredients, turmeric