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Ikan Bali Recipe
|Boiling water||3⁄4 Cup (12 tbs)|
|Peanut oil||3 Tablespoon|
|Onion||1 Large, finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Green ginger||1 1⁄2 Inch, peeled and chopped (Fresh)|
|Chopped lemon grass/Grated lemon rind||1 Teaspoon|
|Ground laos||1⁄2 Teaspoon|
|Dried red chili/Sambal ulek||1 Teaspoon|
|Soy sauce||1 Tablespoon|
|Lemon juice||1 1⁄2 Tablespoon|
|Soft brown sugar||1 Tablespoon|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Fish||1 1⁄2 Pound|
|Cornstarch||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 5641 Calories from Fat 4507
% Daily Value*
Total Fat 509 g783.8%
Saturated Fat 68.9 g344.4%
Trans Fat 0 g
Cholesterol 353.8 mg
Sodium 1341.4 mg55.9%
Total Carbohydrates 136 g45.3%
Dietary Fiber 8.9 g35.6%
Sugars 39.9 g
Protein 142 g284.4%
Vitamin A 42.8% Vitamin C 64.9%
Calcium 21.1% Iron 46.2%
*Based on a 2000 Calorie diet
Set aside until it is cool.
Pour the contents of the bowl through a strainer into a second bowl, pressing as much of the pulp through as possible.
Heat the peanut oil in a small saucepan.
When it is hot, add the onion, garlic and ginger and stir-fry for 3 minutes.
Stir in the lemon grass or rind, laos powder and chillis or sambal ulek and continue to stir-fry for a further 2 minutes.
Add the soy sauce, lemon juice, sugar and tamarind liquid and cook, stirring constantly until the sugar has dissolved.
Remove the pan from the heat and set aside.
Fill a large deep-frying pan about one-third full with vegetable oil and heat until the oil is hot.
Gently coat the fish in the cornflour, shaking off any excess, then carefully lower into the oil.
Cook for 3 to 8 minutes (depending on the type of fish and cut used), or until crisp and golden brown.
Remove the fish from the oil and drain on kitchen towels.
Return the saucepan containing the sauce to low heat and heat gently until it is hot.
Arrange the fish on a warmed serving dish and spoon over the sauce.