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This dish brings the vibrant flavors of Indonesia to your table with a fragrant turmeric sauce enveloping perfectly fried fish. The marinade infuses the fish with a delightful blend of garlic, turmeric, and coriander, while the sauce is enriched with a spice blend of shallots, garlic, ginger, and toasted candlenuts. Aromatics like lemongrass, galangal, bay leaves, and lime leaves add depth, and a final squeeze of lime brightens the dish. Enjoy the crispy texture of...
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Marinate the fish with grated garlic, turmeric powder, coriander powder, salt, mushroom bouillon, bruised lemongrass, lime, and water for 10 minutes.
Fry the fish over medium-high heat, flipping only once. Wait until one side is golden brown, then turn and cook the other side.
Saute the blended spice paste with lemongrass, galangal, bay leaves, and lime leaves until fragrant.
Add salt, mushroom bouillon, white pepper, and water to the fragrant spices.
Add the sliced tomato, sliced green onion, and bird's eye chilies to the sauce.
Add the fried fish to the sauce and simmer for 5 minutes, then finish with a squeeze of lime.
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You can substitute tilapia with barramundi fillet for a different texture.
Can I use a different type of fish?
Yes, you can substitute tilapia with barramundi fillet or another firm white fish.
What can I use instead of candlenuts?
You can use macadamia nuts as a substitute for candlenuts.
How do I know when the fish is cooked?
The fish is cooked when it is golden brown on both sides and flakes easily with a fork.
Can I make the sauce spicier?
Yes, you can add more bird's eye chilies or include chili paste for extra heat.
Is it necessary to toast the turmeric and candlenuts?
Toasting enhances the flavor, but you can skip this step if pressed for time.
From my mom’s warung to your kitchen Keeping Indonesian recipes alive
