Ikan Goreng: Deep Fried Fish

Method10 steps · about 45 min

1. 1

   Step 1: Wash the fish steaks (300 g) and pour the lime juice over them to remove the fishy smell.

   Uses 300 g fish steaks (4 small pieces) · Juice of 1 lime

2. 2

   Step 2: In a bowl, add the turmeric powder (1 tsp), coriander powder (1 ½ tsp), white pepper powder (½ tsp), and salt. Mix well.

   Uses 1 tsp turmeric powder · 1 ½ tsp coriander powder · ½ tsp white pepper powder · ½ tsp pink salt

3. 3

   Step 3: Add the water (30 ml) to make a thin paste out of the powders. Mix well.

   Uses mixed dry fish seasonings · 30 ml water

4. 4

   Step 4: Pour or rub the paste over each piece of fish, making sure the fish is completely covered.

   Uses lime-seasoned fish steaks · thin seasoning paste

5. 5

   Step 5: Keep the fish in the fridge for at least 15 minutes, and up to 2 hours.

   Refrigerate marinated fish · 15 minUses paste-coated fish steaks

6. 6

   Step 6: Before frying, take the fish out from the fridge and pat dry with a kitchen towel.

   Uses chilled marinated fish

7. 7

   Step 7: Heat enough vegetable oil in a wok for deep frying until hot and shimmering, watching it closely; avoid letting it smoke.

   Uses Vegetable oil as needed for deep frying

8. 8

   Step 8: Carefully add the fish and lower the heat to medium-high. Fry the first side for about 3 minutes.

   Fry first fish side · 3 minUses hot fish-frying oil · patted-dry marinated fish

9. 9

   Step 9: Turn the fish and fry the second side for about 3 minutes, about 6 minutes total per small steak. Continue if needed until the thickest flesh reaches 63°C (145°F), or is opaque and flakes easily.

   Fry fish per side · 3 minUses fish fried on first side

10. 10

    Step 10: Serve the ikan goreng.

    Uses cooked fried fish steaks