Editorial sample recipeMalaysianbeginnerhalaldairy-freegluten-free

Ikan Goreng Cili Garam

Name: Ikan Goreng Cili Garam
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 600 g White fish fillets, snapper or sea bass, skin-on; 1 tsp Ground turmeric; 5 pieces Bird's eye chilies, finely chopped; 5 heads Shallots, thinly sliced; 3 cloves Garlic, minced; 1 tbsp Calamansi lime juice; 4 tbsp Vegetable oil; 1 tsp Fine salt

Golden turmeric-crusted fish fillets topped with a fiery, aromatic relish of fresh bird's eye chilies, shallots, and calamansi lime.

Prep: 15 min
Cook: 15 min
Total: 30 min

AI-generated illustration of Ikan Goreng Cili Garam

AI illustration

Technique to learn

Turmeric Crust Pan-Searing

Using powdered turmeric and salt to season skin-on fish, creating an aromatic moisture barrier for a crisp sear.

Instructions

Step 1: Rub the fish fillets evenly with ground turmeric and half of the salt; let rest for 10 minutes.
Step 2: Heat vegetable oil in a non-stick skillet over medium-high heat until shimmering.
Lay the marinated fish fillets in the pan and sear for 4-5 minutes per side until golden brown and crisp, then remove to paper towels.

Step 4: Leave 1 tablespoon of oil in the skillet, lower heat to medium, and add sliced shallots and garlic, frying for 2 minutes until soft.

Step 5: Add chopped bird's eye chilies and remaining salt, stir-frying for 1 minute until fragrant.

Step 6: Remove skillet from heat, stir in calamansi lime juice, and spoon the warm chili mixture over the crispy fish fillets.

Cooking tips

Ensure skin is patted dry before rubbing with turmeric so it crisps cleanly in the pan.
Adjust bird's eye chilies according to your heat preference.
Original home-cooking adaptation inspired by Malaysian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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