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.
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  2. Dry the fish if necessary and rub in the turmeric and salt.

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  3. Fry in oil or grill on a barbecue.

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