Ikan Goreng Kunyit Sambal Matah
85% asli · Indonesian (Balinese influence)
A flavorful variation of Ikan Goreng Kunyit, served with Sambal Matah, a fresh Balinese chili relish made with raw shallots, lemongrass, chili, and lime leaves, offering a zesty and aromatic contrast to the crispy fried fish.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Firm white fish fillets500g
- Turmeric powder2 tbsp
- Coriander powder1 tsp
- Garlic cloves3
- Shallots3
- Ginger1 inch piece
- Salt1 tsp
- Black pepper1/2 tsp
- Vegetable oil for fryingsufficient amount
- Lime wedges for serving1
- For Sambal Matah:
- Shallots, thinly sliced5
- Red chilies, thinly sliced3-4
- Lemongrass, thinly sliced (white part only)1 stalk
- Kaffir lime leaves, thinly sliced2
- Bird's eye chilies (optional, for extra heat)1-2
- Shrimp paste (terasi), toasted (optional)1/4 tsp
- Lime juice2 tbsp
- Salt1/2 tsp
- Vegetable oil, heated3 tbsp
Langkah
- 1
Prepare the fish marinade: Pound or blend garlic, shallots, and ginger into a paste. Mix with turmeric powder, coriander powder, salt, and pepper. Coat fish pieces and marinate for 20 minutes.
- 2
While fish marinates, prepare Sambal Matah: In a bowl, combine thinly sliced shallots, red chilies, lemongrass, kaffir lime leaves, and bird's eye chilies (if using).
- 3
Add toasted shrimp paste (if using), lime juice, and salt to the sambal ingredients. Mix well.
- 4
Heat 3 tbsp of vegetable oil until hot. Pour the hot oil over the sambal mixture and stir to combine. Set aside.
- 5
Heat sufficient oil for deep frying in a wok or pan.
- 6
Fry the marinated fish pieces until golden brown and crispy, about 3-5 minutes per side.
- 7
Drain the fried fish on paper towels.
- 8
Serve the Ikan Goreng Kunyit hot, topped generously with Sambal Matah, and with lime wedges on the side.
