Malaysian · beginner
Ikan Goreng Cili Garam
Golden turmeric-crusted fish fillets topped with a fiery, aromatic relish of fresh bird's eye chilies, shallots, and calamansi lime.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Rub the fish fillets evenly with ground turmeric and half of the salt; let rest for 10 minutes.
- 02
Heat vegetable oil in a non-stick skillet over medium-high heat until shimmering.
- 03
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.
- 04
Leave 1 tablespoon of oil in the skillet, lower heat to medium, and add sliced shallots and garlic, frying for 2 minutes until soft.
- 05
Add chopped bird's eye chilies and remaining salt, stir-frying for 1 minute until fragrant.
- 06
Remove skillet from heat, stir in calamansi lime juice, and spoon the warm chili mixture over the crispy fish fillets.
A LITTLE KITCHEN KNOW-HOW
Turmeric Crust Pan-Searing
Using powdered turmeric and salt to season skin-on fish, creating an aromatic moisture barrier for a crisp sear.
Notes from the kitchen
- 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.
