Ikan Mas Goreng Selimut (Fried Goldfish Wrapped in a Crispy Coating)
Experience the delightful fusion of flavors in Ikan Mas Goreng Selimut, a traditional Indonesian dish featuring the rich taste of fried goldfish wrapped in a crispy layer. This recipe takes you through a delightful culinary journey, balancing the aromatic spices and the tender texture of the fish. Perfect for family meals or special gatherings, this dish is sure to impress your guests.
Ingredients
| Category | Ingredients |
|---|---|
| Fish | 1 whole goldfish (Ikan Mas) – slit along the back |
| Citrus | 1 lime (jeruk nipis) |
| Spice Blend | 3 cloves garlic (bawang putih) |
| 1 cm ginger (jahe) | |
| 1 cm turmeric (kunyit) | |
| 1/2 tablespoon coriander powder (ketumbar bubuk) | |
| Salt (garam) | |
| Pepper (merica) | |
| Wet Batter | 6 tablespoons all-purpose flour (tepung terigu) |
| Water (secukupnya) | |
| Dry Coating | 250 grams all-purpose flour (tepung terigu) |
| 2 tablespoons cornstarch (tepung maizena) | |
| 1/2 small packet chicken broth powder (kaldu bubuk rasa ayam) | |
| Oil for frying (minyak untuk menggoreng) |
Nutritional Information
(Nutritional values can vary based on the size of the fish and cooking method. This is an estimated value per serving.)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350 kcal |
| Protein | 20 g |
| Carbohydrates | 30 g |
| Fat | 15 g |
| Fiber | 2 g |
Instructions
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Prepare the Spice Blend: Begin by grinding the spice blend ingredients together until finely minced. Divide this mixture into two equal parts and set aside one half for later use.
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Marinate the Fish: Clean the goldfish thoroughly and make shallow cuts across the flesh. Squeeze the juice of the lime over the fish, ensuring it penetrates the cuts, and rub half of the spice mixture into the fish, making sure to coat it well. Let the fish marinate for about 15 minutes to allow the flavors to infuse.
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Make the Wet Batter: In a mixing bowl, combine the remaining half of the spice blend with the wet batter ingredients (all-purpose flour and a little water). Mix until you achieve a smooth consistency that is neither too thick nor too runny.
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Prepare the Dry Coating: In another bowl, combine all the dry coating ingredients (all-purpose flour, cornstarch, and chicken broth powder) and mix thoroughly.
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Coat the Fish: After the marination time is complete, take the fish and dip it into the wet batter, ensuring it is fully coated. Remove any excess batter, then roll it in the dry coating mixture. Press gently to ensure the coating adheres well and shake off any excess flour.
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Fry the Fish: Heat oil in a frying pan over medium heat until it is hot (around 180ยฐC or 350ยฐF). Carefully place the coated fish into the hot oil and fry until it turns golden brown and crispy, about 5 to 7 minutes on each side, depending on the thickness of the fish.
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Serve and Enjoy: Once cooked, remove the fish from the oil and drain on paper towels to remove excess oil. Serve hot with a side of steamed rice and your choice of dipping sauce, or enjoy it as a delightful dish on its own.
This Ikan Mas Goreng Selimut is not only a feast for the palate but also a visual treat, thanks to its golden-brown exterior and tender interior. Perfect for sharing with family or impressing guests, this recipe is a beautiful addition to any dining table. Enjoy the rich heritage of Indonesian cuisine right in your home!
