Ikan Goreng: Deep Fried Fish

Ingredients

• 300 g (4 small pieces)fish steaks
• 1/2 tsppink salt
• juice of 1lime
• 1 tspturmeric powder
• 1 1/2 tspcoriander powder
• 1/2 tspwhite pepper powder
• 30 mlwater
• for deep fryingoil

Instructions

1. 1

   Rinse and lime

   Wash the fish steaks, then pour the lime juice over them.

2. 2

   Mix the spices

   Put the turmeric, coriander, white pepper and salt in a bowl and mix them together.

3. 3

   Make the paste

   Add the 30 ml water to the spices and stir to make a thin paste.

4. 4

   Coat the fish

   Pour or rub the paste over each fish steak, covering all sides.

5. 5

   Chill the fish

   Refrigerate the coated fish for at least 15 minutes and up to 2 hours.

6. 6

   Pat it dry

   Take the fish out of the fridge before frying and pat it dry with a kitchen towel.

7. 7

   Heat the oil

   Heat vegetable oil in a wok for deep frying, making sure it is very hot.

8. 8

   Fry the fish

   Add the fish to the oil, then reduce the heat to medium-high.

9. 9

   Turn and finish

   After 3 minutes, flip the fish and fry for another 3 minutes.

10. 10

    Serve the fish

    Serve the ikan goreng.

What is ikan goreng?

Ikan goreng means fried fish and is a familiar way of preparing fish in Indonesia, Malaysia and Singapore. This version coats fish steaks in lime and a simple spice paste before deep-frying.

The brief lime treatment and fragrant turmeric, coriander and white pepper give the fish a bright, savoury flavour. The thin paste clings to the steaks without masking the fish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 130 calories, 14g protein, 1g carbs, 8g fat.

The fish provides most of the protein, while the frying oil contributes most of the fat; the small amount of spice paste contributes only modest carbohydrate. Serve a steak with vegetables and a moderate portion of rice to round out the plate.

Choosing the fish

Fish steaks: choose four small pieces of similar thickness so they are easier to cook for the same length of time. The recipe does not specify a fish variety, so use steaks that hold together during frying.

Building the spice paste

Dry spices: turmeric brings colour, coriander adds a rounded aroma, and white pepper gives gentle warmth. Mix them with the salt before adding the water so the seasoning is distributed evenly.

Water: add the stated 30 ml to make a thin paste. It should spread over the fish rather than sit in a thick clump.

Marinating and drying

Lime first: pour the juice over the washed fish, then coat each steak with the spice paste. The recipe calls for at least 15 minutes in the fridge and allows up to 2 hours.

Before frying: pat the fish dry with a kitchen towel as directed. This removes surface moisture that can make hot oil spit.

Frying for an even finish

Hot oil: heat the vegetable oil in a wok until very hot before adding the fish. Take care when lowering the steaks into the oil.

Heat adjustment: reduce the heat to medium-high after adding the fish. Fry for 3 minutes, turn, then cook for another 3 minutes; the method relies on these timings rather than a separate temperature reading.

Serving the fish

Serve the ikan goreng promptly after frying so the coating stays crisp. Rice and a vegetable side make a simple meal alongside the seasoned fish.

Keep the accompaniments fairly fresh and lightly dressed to contrast with the fried coating and aromatic spices.

Recipe notes & tips

• Keep the fish pieces similar in size so they are easier to fry for the same time.
• Coat every side of each steak with the spice paste.
• Allow at least 15 minutes for the fish to marinate, or refrigerate it for up to 2 hours.
• Pat the fish dry just before frying, as the method directs.
• Lower the heat to medium-high once the fish is in the wok.
• Turn the fish carefully after 3 minutes to help it stay intact.

Variations

• Use another fish: choose steaks that hold together well during frying.
• Add fresh chilli: include it in the spice paste for extra heat.
• Add garlic: mix finely grated garlic into the paste for a savoury note.
• Serve with sambal: add a chilli condiment at the table for a sharper contrast.
• Make it a meal: serve with rice and a simple vegetable side.

Common mistakes to avoid

• Wet fish: pat the steaks dry before frying to reduce splattering.
• Uneven coating: rub the paste over all sides so the seasoning is spread across each piece.
• Crowded wok: fry in batches if the steaks do not fit comfortably in the oil.
• Oil not hot enough: heat it thoroughly before adding the fish, as the method specifies.
• Skipping the turn: flip the fish after 3 minutes and fry the other side for another 3 minutes.
• Leaving the fish too long: remove it after the stated frying time and check that it is cooked through.

How to store

Refrigerate leftover fish in a covered container and use within 2 days. Reheat in an oven or air fryer until hot to help the coating regain some crispness; microwaving can soften it.

Frequently asked questions