Indonesian Spiced Fried Fish with Turmeric and Lemongrass

Ikan Mujaer Bumbu Kuning: A Delicious Indonesian Spiced Fish Recipe

Ingredients:

“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer.

• Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business

Get started now and elevate your projects!

• 2 whole mujaer fish (or another suitable fish such as tilapia or catfish)
• 12 shallots
• 13 cloves of garlic
• 3 small pieces of turmeric root
• 1 piece of ginger
• 1 piece of kencur (or substitute with a small piece of galangal if kencur is unavailable)
• 1 piece of laos (also known as galangal)
• 1 stalk of lemongrass
• 2 kaffir lime leaves
• 6 candlenuts
• A pinch of ground black pepper
• A pinch of ground coriander
• 1 tablespoon of sugar
• Salt to taste
• Seasoning (such as MSG or a preferred flavor enhancer) to taste
• Cooking oil for frying

Steps:

1. Prepare the Fish: Begin by cleaning the mujaer fish thoroughly. To eliminate any fishy odor, grind 3 cloves of garlic with a small piece of turmeric and a pinch of salt. Rub this mixture onto the fish, making sure to cover both sides. Set the fish aside for a few minutes to let the flavors meld.

2. Fry the Fish: Heat oil in a frying pan over medium heat. Fry the marinated fish until it is partially cooked and has a golden-brown color. The fish should be about halfway cooked, as it will finish cooking later in the sauce. Remove the fish from the pan and set it aside.

3. Prepare the Spice Paste: While the fish is frying, prepare the spice paste. Blend or grind together 12 shallots, 11 cloves of garlic, 2 pieces of turmeric root, 1 piece of ginger, 1 piece of kencur, and 6 candlenuts until you achieve a smooth paste.

4. Cook the Spice Paste: In a separate pan, heat a small amount of oil. Sauté the spice paste along with the laos (galangal), kaffir lime leaves, and lemongrass until fragrant. Continue cooking until the paste slightly changes color and releases some oil.

5. Simmer the Sauce: Add enough water to the pan to create a sauce. Bring it to a boil, allowing the flavors to meld together.

6. Season the Sauce: Once the sauce has boiled, add salt, sugar, ground black pepper, ground coriander, and seasoning to taste. Adjust the flavors according to your preference.

7. Add the Fish: Gently place the partially fried fish into the sauce. Allow it to simmer in the sauce until the fish is fully cooked and the flavors have thoroughly infused into the fish.

8. Serve: Once the fish is tender and the sauce has thickened slightly, the dish is ready to serve. Enjoy your Ikan Mujaer Bumbu Kuning with steamed rice or as part of a larger Indonesian meal.

This Indonesian classic combines the fresh, delicate taste of fish with a rich and aromatic spice blend, making it a delightful addition to any culinary repertoire.