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
- Wash the fish steaks and pour the lime juice over them to remove the fishy smell.
- In a bowl, add the turmeric powder, coriander powder, white pepper powder, and salt. Mix well.
- Add the water to make a thin paste out of the powders. Mix well.
- Pour or rub the paste over each piece of fish, making sure the fish is completely covered.
- Keep the fish in the fridge for at least 15 minutes, and up to 2 hours.
- Before frying, take the fish out from the fridge and pat dry with a kitchen towel.
- Heat vegetable oil in a wok for deep frying. Make sure the oil is very hot.
- Add the fish and lower the heat to medium-high.
- After 3 minutes, flip the fish. Fry for another three minutes.
- 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