Greg's ikan goreng
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Ikan goreng is Malay or Indonesian for “fried fish”, but in fact I prefer to grill this dish. It's simple but tasty.


The important thing is, of course, the fish. Use fish “steaks”, about 2 cm slices cut across a larger size fish such as Spanish Mackerel or Snapper.

quantity       ingredient       step
500 g       fish steaks       1
10 ml       tamarind purée       1
5 g       turmeric powder       2
5 g       salt       2


  1. Dilute the tamarind purée with water and rub into the fish. Leave for at least 10 minutes to soak in.
  2. Dry the fish if necessary and rub in the turmeric and salt.
  3. Fry in oil or grill on a barbecue.

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