Chinese Indonesian Style Ikan Goreng

Ingredients

Chinese Indonesian Style Ikan Goreng differs from the original Ryba po grecku in terms of flavor profile and cooking techniques. While the Polish version is known for its tangy tomato-based sauce, this adaptation embraces the bold and spicy flavors of Chinese Indonesian cuisine. The fish is marinated in Chinese Indonesian spices and deep-fried, resulting in a crispy texture. The sauce incorporates ingredients commonly found in Chinese Indonesian cooking, such as chili, garlic, ginger, soy sauce, and tamarind, giving the dish a distinctively Indonesian twist. We alse have the original recipe for Ryba po grecku, so you can check it out.

• 500g (1.1 lb) white fish fillets 500g (1.1 lb) white fish fillets
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sweet soy sauce (kecap manis) 1 tablespoon sweet soy sauce (kecap manis)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 red chilies, sliced 2 red chilies, sliced
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, oyster sauce, sweet soy sauce, minced garlic, grated ginger, sliced red chilies, and tamarind paste.
2. 2.
   Place the fish fillets in a shallow dish and pour the marinade over them. Let them marinate for at least 30 minutes.
3. 3.
   Heat vegetable oil in a frying pan over medium heat. Fry the marinated fish fillets until golden and crispy on both sides.
4. 4.
   Remove the fish from the pan and set aside.
5. 5.
   In the same pan, add the remaining marinade and cook for a few minutes until it thickens slightly.
6. 6.
   Return the fried fish to the pan and coat it with the sauce.
7. 7.
   Garnish with fresh cilantro and serve with steamed rice.

Treat your ingredients with care...

• Fish — Choose a firm white fish such as cod or snapper for this recipe. Make sure the fillets are fresh and free from any strong fishy odor.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For an extra kick of heat, add more sliced red chilies to the sauce.
• Serve the Chinese Indonesian Style Ikan Goreng with a side of sambal, a spicy Indonesian chili sauce, for those who enjoy an extra spicy flavor.
• If you prefer a milder taste, reduce the amount of chili used in the recipe.
• Make sure the oil is hot enough before frying the fish to achieve a crispy texture.
• Garnish the dish with a squeeze of fresh lime juice for a burst of citrus flavor.

Serving advice

Chinese Indonesian Style Ikan Goreng is best served hot with steamed rice. Place the fried fish on a platter, pour the sauce over it, and garnish with fresh cilantro. Serve alongside a bowl of steamed rice to soak up the delicious flavors of the sauce.

Presentation advice

To enhance the presentation of Chinese Indonesian Style Ikan Goreng, arrange the fried fish fillets on a bed of steamed rice. Drizzle some of the sauce over the rice and garnish with fresh cilantro. Serve with a side of sambal and lime wedges for an authentic Indonesian touch.