For tamarind fried fish, the process is simple: soak the fish in tamarind juice with added salt and then fry it to perfection. The accompanying cecah (dip) is equally simple yet unique, featuring kaffir lime leaves for an aromatic twist. For those who prefer visual instructions, a YouTube video is provided.
Ikan Goreng Asam (Tamarind Fried Fish)
Ingredients:
1 torpedo scad
(ikan cencaru), cleaned, cut into two, and scored on both sides
Thick tamarind
juice, enough to soak the fish
Salt to taste
Oil, as needed
for frying
Method:
Soak the fish
in tamarind juice for at least 2 hours.
Place in the
fridge until frying time.
To fry, heat
oil in a pan.
Remove the fish from the tamarind juice and fry on both sides until golden and cooked through.
For the Dip:
Bird's eye
chilies, thinly sliced
Lime juice
Salt to taste
A little water
Method:
Mix the
chilies, lime juice, salt, and water together and stir well.
Choose between
the two types of dips or try both for a variety of flavors.
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