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Fish, South and Southeast Asian

Ikan goreng kunyit with rice and sambal

Ikan goreng kunyit is an Indonesian dish of white fish marinated in turmeric, garlic, and lemon, then fried until crispy. For 4 people, it takes 30 minutes to make, rated very easy, at about €3.40 per person. The key is drying the fish thoroughly before frying so the skin crisps up properly.

Tonight, turmeric marinated fish fried Indonesian style until crispy, with rice and a bit of sambal.

Ikan goreng kunyit with rice and sambal
Total time
30 min
Difficulty
Very easy
Cost per person
€3.40
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Ikan goreng kunyit is Indonesian style fried fish, marinated in turmeric that gives it a golden color and a slightly earthy aroma. The garlic and lemon marinade soaks in fast, and frying skin side first creates a thin, crackling crust that contrasts with the tender flesh underneath.

It's a great choice for a weeknight dinner, quick to put together and easy to manage without much fuss. Kids usually love the crispy fish, and you can keep the sambal on the side so everyone adjusts the heat to their own taste. Fresh cucumber on the side keeps the whole plate feeling light.

The ingredients

4 people

Fish counter

  • White fish fillets with skin 700 g

Pantry

  • Turmericoften in the pantry 2 tsp
  • Jasmine riceoften in the pantry 300 g
  • Sambal oelek 2 tbsp
  • Frying oiloften in the pantry 20 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Garlic 3 cloves
  • Lemon 1
  • Cucumber 1

Allergens Fish

The step by step recipe

  1. Crush the garlic with the salt and turmeric, add the lemon juice, and rub this marinade all over the fillets. 15 min

    Fifteen minutes is enough, the turmeric colors and flavors the fish quickly.

  2. Meanwhile, cook the jasmine rice in salted water with the lid on. 12 min

    Keep the lid closed, the steam finishes the cooking.

  3. Pat the fillets completely dry with paper towels.

    This step is what guarantees really crispy fish.

  4. Fry the fillets skin side down first in hot oil, three minutes per side, until nicely golden. 8 min

    Press down gently with the spatula at first, this keeps the skin from curling up.

  5. Serve the fish with the rice, sliced cucumber, and sambal.

    The fresh cucumber contrasts nicely with the fried fish and the sambal.

Our tips to get it right

  • Pick a firm white fish like cod, it holds together well during frying and won't fall apart in the pan.
  • Heat the oil properly before adding the fish, oil that isn't hot enough makes the fish soak up too much grease and keeps the crust from forming.
  • Prep the sambal and cucumber while the fish marinates, so everything is ready the moment you start frying.

The variations

  • Swap the cod for haddock or sea bream, any thin skinned white fish works well in this recipe.
  • For a vegetarian version, replace the fish with firm tofu slices marinated the same way, frying works just as well.
  • For kids sensitive to spice, serve the sambal in a small bowl on the side instead of putting it on the fish directly.

What to serve it with

  • Plain jasmine rice
  • Fresh cucumber slices
  • Iced tea or lemon water

Storage

The fried fish keeps for 1 day in the fridge in a sealed container, though it loses its crispness. Reheat it for a few minutes in a pan or oven to bring back some crunch. Freezing isn't recommended, it would ruin the texture of the crust.

Questions about this dish

Can you use a different fish instead of cod?

Yes, any firm white fish with thin skin works, like haddock, sea bream, or pollock. The main point is keeping the skin on so it crisps up during frying.

Can you marinate the fish ahead of time?

You can marinate the fish up to an hour before cooking, but not longer, since the lemon starts to lightly cook the flesh. Keep it in the fridge during that time.

How do you get the skin really crispy?

Dry the fish thoroughly after marinating and press down gently with a spatula during the first seconds of frying. This keeps the skin from curling and helps it color evenly.

Is sambal oelek very spicy?

It's fairly hot, so serve it on the side if kids or spice sensitive guests are eating with you. Everyone can then add as much as they like to their own plate.

How long does it take to make an ikan goreng kunyit, Indonesian turmeric fried fish, with rice and sambal?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in an ikan goreng kunyit, Indonesian turmeric fried fish, with rice and sambal?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an ikan goreng kunyit, Indonesian turmeric fried fish, with rice and sambal cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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