Need dinner fast? You'll be able to whip up this delicious Ikan Goreng in under 30 minutes. It's fragrant and flavourful – just serve with steamed rice!
Serves 2
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This is a wonderful way to prep fish. The Ikan Goreng recipe by Chef Ambrose Poh of AllSpice Institute will present a fragrant and flavourful dish the family will love. It uses the Rempah Kuning paste as a base.

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  • 2 (250 gm) red snapper fillet
  • 120 gm Kuning Rempah (see Kuning Rempah recipe)
  • 2 turmeric leaves (you can buy this from the Malay dried goods stall at wet markets), rinsed quickly under running water, dabbed to dry
  • 1 tsp sugar
  • 1 tsp salt
  • 2 tsp tamarind juice
  • 1 tbsp coconut oil, for frying fish

Clean and rinse fillet, then, using a sharp knife, cut a deep slit, creating a pocket for the stuffing. Repeat the same on the other side of the fillet.


Pull open the pocket or slit of the fish and fill with 1 tbsp Rempah Kuning paste.


Flatten out turmeric leaf. Spread 1 tbsp of Rempah Kuning on the centre portion of the leaf. Lay fillet on it. Then roll and wrap.


Heat up oil in a frying pan. Place the wrapped fish in the hot pan, then cover with lid. Cook for 5 mins. Flip over, replace lid, and cook another 5 mins. To check if fish is done, slide a satay stick or knife through the fish – it should pierce the fish easily if fish is cooked. Serve immediately.

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