Crispy Fried Fish with Madurese Flavors

Ingredients

In this Madurese adaptation of Crispy Fried Fish, we incorporate the unique flavors of Madurese cuisine by using traditional spices such as turmeric, coriander, and galangal. These spices add a distinct aroma and flavor to the dish, giving it a Madurese twist. Additionally, the dish is typically served with sambal, a spicy chili paste, which adds an extra kick of heat and complements the flavors of the fish. We alse have the original recipe for Pla thot, so you can check it out.

• 1 whole fish (such as snapper or tilapia), cleaned and scaled 1 whole fish (such as snapper or tilapia), cleaned and scaled
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 tablespoon coriander powder 1 tablespoon coriander powder
• 1 tablespoon galangal powder 1 tablespoon galangal powder
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• Sambal, for serving Sambal, for serving
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 5g, 0g
• Protein: 30g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a small bowl, mix together the turmeric powder, coriander powder, galangal powder, and salt.
2. 2.
   Rub the spice mixture all over the fish, ensuring it is evenly coated. Let it marinate for at least 30 minutes.
3. 3.
   Heat vegetable oil in a deep frying pan or wok over medium-high heat.
4. 4.
   Carefully place the marinated fish into the hot oil and fry until golden and crispy on both sides. This usually takes about 8-10 minutes per side, depending on the size of the fish.
5. 5.
   Once the fish is cooked, remove it from the oil and place it on a paper towel-lined plate to drain excess oil.
6. 6.
   Serve the Crispy Fried Fish with sambal and steamed rice.

Treat your ingredients with care...

• Fish — Ensure that the fish is fresh and properly cleaned before marinating. This will enhance the flavor and texture of the dish.

Tips & Tricks

• For an extra crispy texture, you can lightly coat the marinated fish with cornstarch before frying.
• Adjust the amount of spices according to your preference for a milder or spicier flavor.
• Serve the Crispy Fried Fish with a squeeze of lime juice for a refreshing citrusy twist.

Serving advice

Serve the Crispy Fried Fish hot, alongside steamed rice and sambal. Garnish with fresh herbs such as cilantro or Thai basil for added freshness and aroma.

Presentation advice

Arrange the Crispy Fried Fish on a platter, garnished with lime wedges and fresh herbs. The golden and crispy exterior of the fish will be visually appealing and inviting.