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 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.