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Ikan Goreng Bumbu Kuning
A flavorful dish of pan-fried fish coated in a vibrant yellow spice paste, offering a delightful blend of aromatic herbs and spices.
ð§ ææ
- 4 medium Whole fish (e.g., snapper, tilapia)(cleaned and scaled)
- 2 tbsp Lime juice
- 1.5 tsp Salt
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 5 cloves Garlic cloves
- 6 medium Shallots
- 3 cm Ginger
- 2 cm Turmeric root(fresh, peeled)
- 4 tbsp Vegetable oil(for spice paste and frying)
ðšâð³ äœãæ¹
- 1
Prepare the fish: Make shallow slits on both sides of each fish. Rub with lime juice and 1 tsp salt, let sit for 10 minutes, then rinse and pat dry.
- 2
Make the spice paste: Grind or blend shallots, garlic, ginger, fresh turmeric, turmeric powder, coriander powder, remaining 0.5 tsp salt, and 4 tbsp vegetable oil until a smooth paste forms.
- 3
Marinate the fish: Generously coat the fish inside and out with the spice paste. Let marinate for at least 30 minutes, or up to 1 hour in the refrigerator.
- 4
Fry the fish: Heat enough vegetable oil in a large skillet or wok over medium-high heat. Carefully place the marinated fish in the hot oil and fry until golden brown and cooked through, about 6-8 minutes per side.
- 5
Drain and serve: Remove the fish from the skillet and drain on paper towels. Serve hot with steamed rice and your favorite sambal (chili paste).
ð¡ ããã®ã³ã
- âEnsure the oil is hot enough before frying to achieve crispy skin.
- âAdjust the chili amount in the paste to your preferred spice level.
- âFresh turmeric root provides a more vibrant color and potent flavor.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Use fish fillets instead of whole fish for quicker cooking.
- Add a stalk of lemongrass, bruised, to the spice paste for extra aroma.