📝 About This Recipe
A show-stopping masterpiece of Indonesian seafood, Ikan Goreng Kipas features a whole white fish meticulously butterflied into a 'fan' shape to maximize its crispy surface area. Marinated in a fragrant blend of turmeric, galangal, and coriander, the fish is deep-fried to a stunning golden crunch while remaining succulent inside. This dish is a celebration of texture and spice, traditionally served at festive Sundanese gatherings alongside vibrant sambal and fresh raw vegetables.
🥗 Ingredients
Main Ingredients
- 1 piece Gurame (Giant Gourami) or Snapper (approx. 600-800g, cleaned and scaled)
- 2 tablespoons Lime juice (to remove fishy scent)
- 1 teaspoon Salt (for initial seasoning)
- 1 liter Vegetable oil (for deep frying)
Aromatic Spice Paste (Bumbu Halus)
- 4 cloves Garlic (peeled)
- 3 pieces Shallots (peeled)
- 2 cm Fresh Turmeric (peeled and charred slightly)
- 1 tablespoon Coriander seeds (toasted)
- 2 cm Galangal (young galangal is preferred)
- 3 pieces Candlenuts (toasted)
Crispy Coating
- 100 grams Rice flour
- 2 tablespoons Tapioca starch (for extra crunch)
- 150 ml Ice cold water (adjust for batter consistency)
For Garnish & Serving
- 1/2 piece Cucumber (sliced into rounds)
- 1 handful Thai Basil (Kemangi) (fresh sprigs)
- 1/2 cup Sambal Terasi (Indonesian shrimp paste chili sauce)
👨🍳 Instructions
-
1
Clean the fish thoroughly. Using a sharp fillet knife, butterfly the fish by cutting along the backbone from the tail toward the head on both sides, but keep the fillets attached to the head. This creates the 'fan' (kipas) look.
-
2
Rub the fish with lime juice and salt. Let it sit for 10-15 minutes, then rinse and pat extremely dry with paper towels.
-
3
Grind the garlic, shallots, turmeric, coriander, galangal, and candlenuts into a smooth paste using a mortar and pestle or a blender with a touch of oil.
-
4
Rub the aromatic spice paste all over the fish, ensuring it gets into the cuts and the cavity. Marinate for at least 30 minutes in the refrigerator.
-
5
In a large bowl, whisk together the rice flour, tapioca starch, and a pinch of salt. Slowly add ice-cold water until you achieve a thin, runny batter consistency.
-
6
Heat the vegetable oil in a large wok or deep fryer to 180°C (350°F). The oil must be hot enough so the fish sizzles immediately.
-
7
Dip the marinated fish into the flour batter, ensuring the 'fan' fillets are well-coated and separated.
-
8
Carefully lower the fish into the hot oil. Use a spatula to hold the fillets open in a fan shape for the first 30 seconds until they set.
-
9
Fry for 8-10 minutes, occasionally basting the top with hot oil, until the fish is a deep golden brown and exceptionally crispy.
-
10
Carefully remove the fish from the oil and drain on a wire rack or paper towels to remove excess grease.
-
11
While the fish drains, quickly fry any remaining batter droplets in the oil to create 'kremes' (crispy bits) to sprinkle over the top.
-
12
Transfer to a serving platter and garnish with fresh cucumber slices and kemangi leaves.
💡 Chef's Tips
Choose a very fresh fish with clear eyes; Tilapia or Gurame work best because of their sturdy bone structure. Ensure the fish is bone-dry before applying the marinade to prevent the batter from sliding off. Using ice-cold water for the batter creates a thermal shock that results in a much crispier texture. Don't crowd the pan; if making multiple fish, fry them one at a time to maintain the oil temperature. If the fish isn't fanning out, use wooden skewers to prop the fillets open during the first minute of frying.
🍽️ Serving Suggestions
Serve with hot, steaming jasmine rice or 'Nasi Uduk' (coconut rice). Pair with a side of 'Lalapan' (raw vegetable salad) including cabbage and long beans. Provide a small bowl of 'Kecap Manis' with chopped bird's eye chilies for a sweet-spicy dip. An ice-cold 'Es Teh Tawar' (unsweetened iced tea) is the perfect palate cleanser for this fried dish. Add a side of 'Sayur Asem' (tamarind vegetable soup) to balance the richness with its sour broth.