Prepare to tantalize your taste buds with an irresistible Indonesian seafood experience that will transport you straight to the vibrant street markets of Southeast Asia! Ikan Goreng Masak Tauched is not just a recipe - it's a crispy, golden masterpiece that transforms a simple whole fish into a mouthwatering delicacy that will have your family and friends begging for seconds. With its perfect blend of aromatic spices, zesty lime, and fiery chili sauce, this dish promises to elevate your home cooking from ordinary to extraordinary!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indonesian
Serves: 4 servings
Ingredients
- Whole fish (e.g., snapper)
- Garlic
- Shallots
- Turmeric powder
- Salt
- Vegetable oil
- Chili sauce
- Lime juice
Instructions
- Begin by preparing your ingredients. Clean the whole fish thoroughly under cold running water, removing any scales and innards. Pat the fish dry with paper towels and set aside.
- In a mixing bowl, combine 4 cloves of minced garlic, 4 minced shallots, 1 teaspoon of turmeric powder, and 1 teaspoon of salt. Mix well to form a marinade.
- Rub the marinade generously over the fish, ensuring it is well coated both inside and out. Allow the fish to marinate for at least 10 minutes to absorb the flavors.
- While the fish is marinating, prepare your cooking station. Heat approximately 1 cup of vegetable oil in a large frying pan or wok over medium heat until hot but not smoking.
- Once the oil is hot, carefully place the marinated fish into the pan. Fry the fish for about 5-7 minutes on each side, or until it is golden brown and cooked through. Use a spatula to gently turn the fish to avoid breaking it.
- While the fish is frying, prepare the sauce. In a small bowl, mix together 2 tablespoons of chili sauce and the juice of 1 lime. Adjust the amount of chili sauce according to your spice preference.
- Once the fish is cooked, carefully remove it from the pan and place it on a serving plate lined with paper towels to absorb any excess oil.
- Drizzle the chili sauce and lime mixture over the fried fish, ensuring it is evenly coated. You can also serve the sauce on the side for dipping.
- Garnish the dish with lime wedges and fresh herbs if desired. Serve hot with steamed rice and your choice of vegetables for a complete meal.
Tips
- Fish Selection Matters: Choose fresh, firm-fleshed fish like snapper or sea bass for the best results. The fish should be whole and have clear, bright eyes.
- Marination is Key: Don't rush the marination process. Let the fish sit with the spices for at least 10-15 minutes to allow the flavors to deeply penetrate the meat.
- Oil Temperature Control: Maintain a consistent medium heat when frying. Too hot, and the fish will burn; too cool, and it will become soggy.
- Avoid Overcrowding: Fry the fish in batches if necessary to ensure each piece gets crispy and golden brown.
- Drain Excess Oil: Always place fried fish on paper towels to absorb excess oil and maintain its crispy texture.
- Customize Your Spice Level: Adjust the chili sauce to suit your heat tolerance. Start with less and add more if needed.
- Serve Immediately: Ikan Goreng is best enjoyed hot and fresh, right out of the pan for maximum crispiness and flavor.
Nutrition Facts
Calories: 263kcal
Carbohydrates: g
Protein: 26g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 70mg
