Fried Fish With Turmeric And Garlic

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Yesterday we got fresh fish from market. I am not sure what the fish is called in English but I think it is called Ox eye Scad. The fish eye is bigger than ordinary fish eye. The fish taste more like Indian Mackerel to me but a little bit fattier. We decided to just fry these two fishes for lunch. 

Hot deep fried fresh fish is just a very delicious meal for lunch. Plus the flavor from fresh herbs from the marinade made you add more rice unconsciously. It is also a good pair for rice and curry, rice and gulai, and rice and fish soup. 

The fish is best eaten just after it is being fried, while it is hot. If you keep the fried fish longer the fish may become soggy and cold.

This recipe is easy to make. You can use both river and sea fish for this recipe, and fresh fish is the best option. There are many version of fried fish in Malay culture with more ingredients in it. But if you just have turmeric and garlic in the kitchen you may try this recipe. 


Ready in 1 hour

Ingredients

2 medium size fish

3 cloves of garlic

1 teaspoon turmeric powder

1 1/2 to 2 teaspoons salt

Cooking oil for deep frying


Methods

Clean the fish and make slits on both sides of the fish.

Strain the fish for 5 minutes.

Meanwhile, pound the garlic with turmeric powder and salt. 







Apply the paste to the fish, put extra paste left between slits and in the fish stomach.

Marinate the fish for about 30 minutes to 1 day(refrigerate).

After 30 minutes to 1 hour, heat the cooking oil in the frying pan.

When the oil is hot, add in the marinated fish into the oil. Fry in medium high heat until the outer part of fish become crispy.

Take out the fish and the marinade crumbles and serve in a plate while hot.





 

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