Ikan Goreng nn

Ikan Goreng (ee-kahn gohring) is an exotic Indonesian recipe of fish marinated in lime juice and fried in peanut oil.

Serve with a crisp mixed salad and a chilled, dry white wine.

10 fl. oz. fresh lime juice

2 fl. oz. white wine vinegar

1 teaspoon salt

6 black peppercorns

2 x

2 lb. mackerel, filleted

1 teaspoon turmeric

4 tablespoons peanut oil

In a large, deep dish, mix together the lime juice, vinegar, ½ teaspoon of the salt and the peppercorns. Place the fish in the dish and set aside in a cool place. Leave the fillets to marinate for 1 hour, basting them occasionally.

Remove the fish from the marinade and dry on kitchen paper towels. Remove and discard the peppercorns from the marinade.

Reserve 2 fluid ounces of the marinade and discard the rest.

Rub the fish all over with the remaining salt and the turmeric. Set aside.

In a large frying-pan, heat the oil over moderate heat. Add the fillets and fry them for 4 to 5 minutes on each side, or until they flake easily when tested with a fork.

With a fish slice, remove the fillets from the pan. Drain them well on kitchen paper towels and transfer to a heated serving dish. Pour over the reserved marinade and serve immediately.

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