Entree: Malaysia – Peranakan / Nyonya – Ikan Cili Garam (Crispy whole fried fish served with a tangy, salty-spicy chili sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

1 whole cleaned white fish (900 g gross; sea bass used as the practical species example; estimated 360 g cooked edible fish, assuming about 40% of gross weight is edible after cooking)
Fine salt, 5 g, plus a pinch to taste if needed
Ground white pepper, 2 g
Ground turmeric, 1 g
All-purpose flour, 30 g
Cornstarch, 32 g
Vegetable oil for deep-frying, 950–1,400 ml (about 4–6 cups; estimate 30 g oil absorbed by the fish and coating)
Red chilies, stemmed, 60 g (6–8 chilies; red Thai chili used as the practical example)
Shallots, chopped, 60 g
Garlic, 3 cloves (about 9 g edible weight)
Belacan (shrimp paste), 5 g
Tamarind paste, 30 ml, diluted with warm water, 45 ml
Palm sugar, 15 ml (about 13 g; practical choice instead of the stated brown-sugar option)
Water, 120 ml, plus 45 ml for diluting the tamarind paste
Neutral oil for sautéing, 30 ml (about 27 g)
Fresh lime juice, 15 ml (about 15 g), or to taste
Fresh cilantro, 2 sprigs (about 4 g), optional garnish; cilantro used as the practical example

Instructions

1. Pat the fish dry. Rub it inside and out with 5 g salt, the white pepper, and turmeric.
2. Mix the flour and cornstarch. Dust the fish evenly with the mixture and shake off excess.
3. Heat the deep-frying oil in a wok or deep skillet to 175°C (350°F). Carefully lower in the fish and fry until golden and cooked through, about 6–10 minutes per side depending on thickness. Remove and drain on a rack or paper towels; keep warm.
4. While the fish fries, pound or blend the chilies, shallots, garlic, and shrimp paste into a coarse paste.
5. Heat the sautéing oil in a skillet over medium heat. Add the paste and cook for 2–3 minutes, stirring, until aromatic.
6. Stir in the diluted tamarind paste, palm sugar, and water. Simmer gently for 3–5 minutes until slightly thickened. Taste and add a pinch of salt if needed; stir in the lime juice.
7. Spoon the hot chili sauce over the fried fish. Garnish with cilantro if using and serve immediately, traditionally with steamed rice.