Ikan goreng is Malay or Indonesian for “fried fish”, but in fact I prefer
to grill this dish. It's simple but tasty.
Ingredients
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 |
|
|
Preparation
-
Dilute the tamarind purée with water and rub into the fish. Leave for at least 10 minutes
to soak in.
-
Dry the fish if necessary and rub in the turmeric and salt.
-
Fry in oil or grill on a barbecue.
