Ikan Goreng Saus Lemon - Fried Fish in Honey Lemon Sauce

Method10 steps · about 1 hr

1. 1

   Step 1: Cut the fish into sticks and mix with the marinade’s ½ tbsp lemon juice and 1 tsp salt. Cover and refrigerate for 15 minutes.

   Marinate fish · 15 minUses 800 gram (28 oz) tilapia fillet (Note 1) · 1/2 tablespoon lemon juice · 1 teaspoon salt

2. 2

   Step 2: Mix all-purpose flour, salt (1/2 teaspoon), sugar (1/2 teaspoon), and water into a thick paste. Add this to the marinated fish and mix well. Finally, coat the fish with bread crumbs (2 cup) and set aside.

   Uses 100 gram (3.5 oz) all-purpose flour · 1/2 teaspoon salt · 1/2 teaspoon sugar · 150 ml (10 tablespoon) water · refrigerated marinated fish sticks · 2 cup bread crumbs

3. 3

   Step 3: Heat enough oil for deep-frying over medium heat to about 180°C/350°F. Fry the coated fish in batches until golden and crisp and the centre reaches 63°C/145°F.

   Uses battered and breadcrumb-coated fish sticks · Oil for deep-frying fish (quantity unspecified)

4. 4

   Step 4: 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.

   Uses fully cooked crispy fried fish sticks

   
5. 5

   Step 5: Melt butter (2 tablespoon) in a wok/skillet over medium-high heat. Sauté onion (1/2) and garlic (4 cloves) until fragrant and the onion is translucent.

   Uses 2 tablespoon unsalted butter · 1/2 onion (~ 200 gram), thinly sliced · 4 cloves garlic, minced

6. 6

   Step 6: Add the sauce’s chicken stock (2 cups) OR water, zest and juice from its two lemons, honey (1/3 cup) and its own 1 tsp salt. Stir and bring to a boil. The marinade lemon juice and batter salt are already in the prepared fish, so are not added again.

   Uses translucent onion and garlic in melted butter · 2 lemons, zest and juiced (~ 2 tablespoon zest, ~ 4 tablespoon juice) · 1/3 cup honey · 1 teaspoon salt · 2 cups chicken stock (or water)

7. 7

   Step 7: Give the sauce a quick taste test. You may want to add 1-2 tablespoons of sugar if the sauce is too sour.

   Uses hot honey-lemon sauce base · 1-2 tablespoon sugar, as needed

8. 8

   Step 8: Mix the 2 tbsp cornstarch with the separate 2 tbsp slurry water until smooth. Stir this slurry into the prepared sauce and cook for about 2 minutes until thick.

   Thicken honey-lemon sauce · 2 minUses sweetness-adjusted honey-lemon sauce · 2 tbsp cornstarch for sauce slurry · 2 tbsp water for sauce slurry

9. 9

   Step 9: Return fried fish sticks to the wok/skillet, and toss gently to coat. Turn off the heat, and garnish with thinly sliced scallions (2).

   Uses thickened honey-lemon sauce · drained crispy fried fish sticks · 2 scallions, thinly sliced (optional garnish)

   
10. 10

    Step 10: Transfer the finished dish to a serving plate and serve immediately.

    Uses honey-lemon-coated fish sticks with optional scallions