Ikan Goreng Berlada Recipe (Fried Fish with Chili Paste)

Fish: Any white fish will work for this recipe. Choose a firm variety that can hold up to frying. Oil: Used for frying the fish and sautéing the chili paste. Red chilies: Deseeded to control the heat level, these provide the spice and color for the dish. Garlic: Adds a pungent and aromatic flavor to the chili paste. Ginger: Sliced fresh ginger adds a warm, spicy note to the paste. Salt: Enhances the flavors of the dish and balances the heat from the chilies.

When blending the red chilies, garlic, ginger, and salt into a paste, ensure you achieve a smooth consistency by adding a small amount of water if necessary. This will help the paste coat the fried fish evenly and enhance the overall flavor of the dish.

• Fish - Substitute with tofu: Tofu can mimic the texture of fish when fried and is a great vegetarian alternative.

• Fish - Substitute with chicken breast: Chicken breast can provide a similar protein content and can be fried to achieve a similar texture.

• Oil - Substitute with coconut oil: Coconut oil adds a subtle flavor and has a high smoke point suitable for frying.

• Oil - Substitute with ghee: Ghee provides a rich, buttery flavor and is excellent for high-heat cooking.

• Red chilies - Substitute with cayenne pepper: Cayenne pepper can provide a similar level of heat and can be adjusted to taste.

• Red chilies - Substitute with red bell peppers: Red bell peppers offer a milder heat and a sweet flavor, suitable for those who prefer less spiciness.

• Garlic - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the dish well.

• Garlic - Substitute with onion powder: Onion powder can provide a similar aromatic quality and is a convenient alternative.

• Ginger - Substitute with galangal: Galangal has a similar texture and a slightly more citrusy flavor, making it a good substitute.

• Ginger - Substitute with turmeric: Turmeric offers a warm, earthy flavor and can add a vibrant color to the dish.

• Salt - Substitute with soy sauce: Soy sauce can provide the necessary saltiness along with an umami depth.

• Salt - Substitute with sea salt: Sea salt can offer a more complex flavor profile compared to regular table salt.

• Allow the fried fish to cool completely before storing. This prevents condensation, which can make the fish soggy.
• Place the fried fish in an airtight container. If you have multiple pieces, layer them with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the dish within 2-3 days. For longer storage, place the container in the freezer.
• To freeze, ensure the fish is well-coated with the chili paste to lock in moisture and flavor. This also helps prevent freezer burn.
• Label the container with the date of storage to keep track of its freshness.
• When ready to reheat, thaw the fish in the refrigerator overnight if frozen.
• Reheat the fish in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat it on the stovetop over medium heat, adding a splash of water to the pan to prevent drying out.
• Serve the reheated Ikan Goreng Berlada with freshly cooked rice for a delicious meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the fried fish on a baking sheet lined with parchment paper.
  3. Cover the fish lightly with aluminum foil to prevent it from drying out.
  4. Heat for about 10-15 minutes or until the fish is warmed through.
  5. In a small pan, reheat the chili paste over medium heat until fragrant.
  6. Once both components are hot, coat the fish with the reheated chili paste and serve immediately.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of oil to the pan.
  3. Place the fried fish in the skillet and cover with a lid.
  4. Heat for about 3-5 minutes on each side or until the fish is warmed through.
  5. In a separate pan, reheat the chili paste until it becomes fragrant.
  6. Coat the fish with the reheated chili paste and serve hot.

• Microwave Method:

  1. Place the fried fish on a microwave-safe plate.
  2. Cover the fish with a microwave-safe lid or another plate to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway to ensure it doesn't overcook.
  4. In a small microwave-safe bowl, reheat the chili paste for about 30 seconds or until hot.
  5. Coat the fish with the reheated chili paste and serve immediately.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the fried fish in the air fryer basket.
  3. Heat for about 5-7 minutes or until the fish is warmed through and crispy.
  4. In a small pan, reheat the chili paste over medium heat until fragrant.
  5. Coat the fish with the reheated chili paste and serve hot.

• Frying pan: Used to heat the oil and fry the fish until golden brown and crispy.

• Blender: Used to blend the red chilies, garlic, ginger, and salt into a paste.

• Spatula: Used to turn the fish while frying and to mix the chili paste in the pan.

• Knife: Used to slice the ginger and deseed the red chilies.

• Cutting board: Used as a surface for slicing the ginger and deseeding the red chilies.

• Paper towels: Used to pat the fish dry after cleaning.

• Serving plate: Used to set aside the fried fish and to serve the final dish.

• Measuring spoons: Used to measure the oil and salt accurately.

Prepare ingredients in advance: Clean and pat dry the fish ahead of time. Pre-blend the chili paste ingredients and store in the fridge.

Use a food processor: Quickly blend red chilies, garlic, ginger, and salt into a paste using a food processor.

Cook in batches: Fry the fish in batches to ensure even cooking and save time.

Multitask: While the fish is frying, start sautéing the chili paste in a separate pan.

Preheat the pan: Ensure the oil is hot before adding the fish to reduce cooking time.