Fried fish or seafood

Fried fish or seafood

Ikan goreng

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From
South East Asian Food

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. The common preparation Malays use before frying fish, squid or cuttlefish is simply to soak it for a while in diluted tamarind water to get rid of any fishy smell, and then rub it with turmeric, salt and sometimes garlic. Generally, you should cut larger fish into steaks or fillets, leave small fish whole and cut the bodies of small squid into thick rings, leaving the tentacles in a bunch. For every 250 g fish or squid use 1⁄2 teaspoon turmeric powder mixed with salt to taste. Add crushed garlic to taste if you wish.
  2. Wash and dry the fish steaks or fillets, the whole small fish (which should be slashed) and cut the squid. Rub the fish thoroughly with the turmeric mixture and leave to stand for 10 minutes. Heat sufficient oil for deep-frying (use the Asian method in the case of fish), and fry until brown but still moist.
Tags:
SBS
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