Ikan Goreng Berlada with Crispy Garlic
80% asli · Malaysian Fusion
An elevated take on Ikan Goreng Berlada, featuring extra crispy fried fish and a flavorful sambal sauce infused with the aromatic crunch of fried garlic.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Firm white fish fillets (e.g., tilapia, cod)700g
- Rice flour120g
- Vegetable oil for fryingas needed
- Dried chilies12-15
- Shallots3
- Garlic cloves6-8
- Ginger1/2 inch piece
- Belacan (shrimp paste)1/2 tsp
- Tamarind paste1.5 tbsp
- Brown sugar1.5 tbsp
- Saltto taste
- Black pepperto taste
- Water3 tbsp
- Cilantrofor garnish
Langkah
- 1
Cut fish into 1.5-inch pieces. Season with salt and black pepper.
- 2
Coat fish pieces evenly with rice flour for extra crispiness.
- 3
Fry fish in hot oil until golden brown and very crispy. Drain and set aside.
- 4
Thinly slice half of the garlic cloves for frying. Finely chop the other half.
- 5
Fry the sliced garlic in a small amount of oil until golden brown and crispy. Remove and set aside for garnish.
- 6
In the same pan (remove excess oil), stir-fry the blended paste of soaked dried chilies, shallots, chopped garlic, ginger, and belacan until fragrant.
- 7
Add tamarind paste, brown sugar, salt, and water. Cook until the sauce thickens.
- 8
Gently toss the fried fish into the sauce to coat.
- 9
Serve the fish topped with the crispy fried garlic and fresh cilantro.
