Ingredients with Measurements:
- 4 fish fillets (any white fish will do)
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup tuak (traditional Bornean rice wine)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup water
- Oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine turmeric powder, coriander powder, cumin powder, garlic powder, ginger powder, salt, black pepper, and tuak. Mix well.
2. Add fish fillets to the mixture and marinate for at least 30 minutes.
3. In a separate mixing bowl, combine all-purpose flour, cornstarch, and water. Mix until smooth.
4. Heat oil in a deep fryer or large pot over medium-high heat.
5. Dip each marinated fish fillet into the flour mixture, making sure it is coated evenly.
6. Carefully place the coated fish fillets into the hot oil and fry until golden brown, about 3-4 minutes per side.
7. Remove the fried fish fillets from the oil and place them on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 40 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature for frying: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- Tuak can be substituted with any other rice wine or white wine.
- Cornstarch can be substituted with potato starch or tapioca starch.
Variations:
- Instead of fish fillets, use shrimp or squid.
- Add chopped chili peppers to the marinade for a spicier version.
- Serve with a side of steamed rice and vegetables.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the fish from becoming greasy.
- Use a slotted spoon or tongs to remove the fried fish from the oil to prevent them from breaking apart.
- For a crispier coating, double coat the fish fillets by dipping them in the flour mixture twice.
Storage instructions:
Store leftover fried fish in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fried fish in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the fried fish on a platter with a garnish of fresh herbs and lemon wedges.
Garnishes:
Fresh herbs such as cilantro or parsley, lemon wedges
Pairings:
Steamed rice, stir-fried vegetables
Suggested side dishes:
Steamed rice, stir-fried vegetables
Troubleshooting advice:
- If the coating is not sticking to the fish, make sure the fish is dry before coating it with the flour mixture.
- If the fish is overcooked, reduce the frying time or lower the heat.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Use a thermometer to check the internal temperature of the fish, which should be at least 145°F.
Food history:
Tuak is a traditional rice wine from Borneo, made by fermenting cooked glutinous rice with yeast. It is commonly used in cooking and as a ceremonial drink.
Flavor profiles:
The tuak-spiced fried fish has a savory and slightly sweet flavor with a hint of spice from the turmeric and black pepper.
Serving suggestions:
Serve the tuak-spiced fried fish as a main dish for lunch or dinner.
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Region: Indonesian