📝 About This Recipe
A cornerstone of Indonesian coastal cuisine, Ikan Goreng is celebrated for its incredibly shatter-crisp skin and succulent, spice-infused flesh. Marinated in a vibrant blend of fresh turmeric, coriander, and garlic, the fish is deep-fried to a majestic golden hue that promises a symphony of earthy and savory notes. This dish isn't just a meal; it's a sensory journey to the bustling warungs of Southeast Asia, where the aroma of sizzling aromatics fills the air.
🥗 Ingredients
Main Ingredients
- 2 pieces Whole Snapper or Sea Bass (cleaned, scaled, and gutted; about 500g each)
- 1 piece Lime (juiced to remove fishy odors)
- 1 teaspoon Salt (for initial cleaning)
- 3 cups Vegetable Oil (for deep frying)
The Spice Paste (Bumbu)
- 5 cloves Garlic (peeled)
- 2 inch Fresh Turmeric (peeled and sliced)
- 1 tablespoon Coriander Seeds (toasted)
- 3 pieces Candlenuts (optional, for richness)
- 1 inch Ginger (peeled)
- 1.5 teaspoons Salt (to taste)
- 1/2 teaspoon White Pepper (ground)
For the Crispy Coating
- 2 tablespoons Rice Flour (ensures extra crunch)
- 1 tablespoon Cornstarch (helps the spices adhere)
Garnish & Sides
- 1 piece Cucumber (sliced into rounds)
- 1 piece Tomato (wedged)
- 1/2 cup Sambal Terasi (shrimp paste chili sauce for serving)
👨🍳 Instructions
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1
Rinse the fish under cold water and pat them extremely dry with paper towels. Use a sharp knife to make 3-4 deep diagonal slits on both sides of the fish down to the bone; this allows the marinade to penetrate and helps the fish cook evenly.
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2
Rub the fish inside and out with lime juice and a teaspoon of salt. Let it sit for 10 minutes, then rinse again and pat dry once more. This step is crucial for a clean, fresh flavor.
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3
Prepare the spice paste (Bumbu) by grinding the garlic, turmeric, coriander seeds, candlenuts, ginger, salt, and white pepper in a mortar and pestle or a small food processor until a smooth, vibrant yellow paste forms.
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4
Thoroughly coat the fish with the spice paste, ensuring you get the marinade into the slits and inside the cavity. Let the fish marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
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5
Just before frying, lightly dust the fish with a mixture of rice flour and cornstarch. Shake off any excess; you want a very thin veil of flour to help create a crispy crust without it becoming bready.
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6
Heat the vegetable oil in a large wok or deep skillet over medium-high heat. The oil is ready when a small piece of bread sizzles immediately or the oil reaches 350°F (175°C).
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7
Carefully lower one fish into the hot oil, laying it away from you to avoid splashes. Do not overcrowd the pan; fry one at a time if necessary.
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8
Fry the fish undisturbed for 6-8 minutes. Resist the urge to move it; this allows the skin to sear and release from the pan naturally.
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9
Using two spatulas for support, gently flip the fish over. Fry the other side for another 5-7 minutes until the entire fish is a deep golden brown and the fins look crispy like chips.
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10
Use a slotted turner to lift the fish out of the oil, allowing the excess oil to drain back into the wok for a few seconds.
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11
Place the fried fish on a wire rack set over a baking sheet rather than paper towels; this keeps the bottom from getting soggy.
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12
Repeat the process with the second fish, ensuring the oil returns to temperature between batches.
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13
Transfer the fish to a serving platter and garnish with fresh cucumber slices and tomato wedges.
💡 Chef's Tips
Always use fresh turmeric rather than powder if possible for a more vibrant, earthy aroma. Ensure the fish is bone-dry before applying the marinade to prevent the oil from splattering excessively. If the fish sticks to the pan, it’s not ready to flip yet—wait another minute for the crust to fully form. Use an oil with a high smoke point like peanut, canola, or sunflower oil for the best results. To check for doneness, the meat near the thickest part of the spine should be opaque and flake easily.
🍽️ Serving Suggestions
Serve hot with a generous side of steamed jasmine rice to soak up the juices. Pair with Sambal Terasi or Sambal Kecap (sweet soy sauce with chilies) for a spicy kick. Include a side of 'Lalapan' (fresh raw vegetables like cabbage and long beans) for crunch and balance. Accompany with a cold glass of Iced Jasmine Tea or a fresh Lime Squash to cleanse the palate. Add a side of Sayur Asem (Indonesian tamarind vegetable soup) for a refreshing, sour contrast.