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.
- 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.