Crispy Fried Young Carp (Ikan Mas Muda Goreng)
This traditional Indonesian recipe for crispy fried young carp is a beloved dish in many households, offering a delightful combination of fresh flavors and a satisfying crunchy texture. Marinated with a blend of aromatic spices, this dish is perfect when served with steamed rice or dipped in sambal kecap (sweet soy sauce with chilies). Whether you’re preparing it for a family meal or for special occasions, this crispy fried young carp is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Young Carp (Ikan Mas Muda) | 1/2 kg (approximately 6 small fish) |
| Garlic (Bawang Putih) | 3 cloves |
| Fresh Turmeric (Kunyit) | 1 small piece (about 1-inch) |
| Fresh Ginger (Jahe) | 1 small piece (about 1-inch) |
| Ground Coriander (Ketumbar Bubuk) | 1 tbsp |
| Salt (Garam) | To taste |
| Cooking Oil (for frying) | Enough for deep frying |
Instructions
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Prepare the Fish:
- Begin by cleaning the young carp thoroughly. Rinse them well under cold water, ensuring they are completely cleaned. Once clean, place the fish on a tray or plate to drain off any excess water.
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Prepare the Marinade:
- In a blender or mortar and pestle, grind the garlic, turmeric, ginger, and ground coriander into a smooth paste. Add a pinch of salt for seasoning.
- Mix the ground spice paste with the cleaned fish. Gently rub the marinade into the fish, ensuring that every part of the fish is well coated with the spices. Allow the fish to marinate for about 15-20 minutes so that the flavors can fully absorb.
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Frying the Fish:
- In a deep frying pan or wok, heat enough cooking oil over medium heat to submerge the fish.
- Once the oil is hot, carefully place the marinated fish in the oil, one by one, making sure they are not crowded. Fry them until they turn golden brown and crispy on all sides. Depending on the size of the fish, this may take around 6-8 minutes per side.
- If you prefer extra crispy fish, as my husband does, you can fry the fish a bit longer until they reach the desired level of crunchiness.
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Serving:
- Once the fish is golden brown and crispy, remove them from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve the fried young carp immediately, hot and crispy, alongside steamed rice. Alternatively, you can pair it with sambal kecap (sweet soy sauce with chopped chilies) for an extra burst of flavor.
Tips:
- If you prefer a spicier flavor, you can add some fresh chilies or sambal into the marinade.
- The crispy fish can be enjoyed on its own as a snack or a side dish, making it perfect for family gatherings or a hearty meal.
Enjoy this delicious Indonesian fried fish recipe with a side of rice or a touch of sambal kecap! Happy cooking!
