Ikan Masin Goreng Bawang Cili Recipe (Fried Salted Fish with Onion & Chili)

Salted fish: This is the star of the dish, providing a rich, salty flavor that pairs perfectly with the other ingredients.

Onions: Sliced onions add sweetness and depth to the dish, balancing the saltiness of the fish.

Red chilies: These add a spicy kick, enhancing the overall flavor profile.

Cooking oil: Used for frying the fish and sautéing the onions and chilies.

When frying salted fish, make sure to soak it in water for about 15-20 minutes beforehand to reduce its saltiness. Pat it dry thoroughly with paper towels before adding it to the hot oil. This will help achieve a crispier texture and prevent the fish from becoming overly salty.

• salted fish - Substitute with anchovies: Anchovies provide a similar salty and umami flavor, making them a good alternative.

• salted fish - Substitute with smoked mackerel: Smoked mackerel offers a rich, smoky taste that complements the dish well.

• onions - Substitute with shallots: Shallots have a milder and sweeter flavor, which can add a subtle depth to the dish.

• onions - Substitute with leeks: Leeks provide a more delicate onion flavor and a slightly different texture.

• red chilies - Substitute with green chilies: Green chilies offer a similar heat level but with a slightly different flavor profile.

• red chilies - Substitute with jalapeños: Jalapeños provide a comparable heat and can add a fresh, slightly tangy taste.

• cooking oil - Substitute with olive oil: Olive oil is a versatile cooking oil that can add a subtle, fruity flavor to the dish.

• cooking oil - Substitute with coconut oil: Coconut oil can impart a slight coconut aroma and flavor, adding an interesting twist to the dish.

• Allow the fried salted fish with onion and chili to cool completely at room temperature before storing. This prevents condensation, which can make the dish soggy.

• Transfer the cooled dish into an airtight container. Ensure the container is clean and dry to maintain the freshness of the ingredients.

• For short-term storage, place the container in the refrigerator. The dish can be kept for up to 3 days. When ready to eat, reheat in a pan over medium heat until warmed through.

• For longer storage, consider freezing the dish. Place the fried salted fish with onion and chili in a freezer-safe container or a heavy-duty freezer bag. Label the container with the date to keep track of its freshness.

• When freezing, try to remove as much air as possible from the container or bag to prevent freezer burn, which can affect the texture and flavor of the dish.

• To reheat from frozen, thaw the dish in the refrigerator overnight. Once thawed, reheat in a frying pan over medium heat, stirring occasionally, until the fish and vegetables are heated through.

• If you prefer a crispier texture, you can reheat the fried salted fish separately in the oven at 350°F (175°C) for about 10 minutes, then mix it back with the reheated onions and chilies.

• Avoid microwaving the dish as it can make the fish rubbery and the onions and chilies mushy.

• Stovetop Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of cooking oil to the pan.
  3. Once the oil is hot, add the leftover Ikan Masin Goreng Bawang Cili.
  4. Stir occasionally to ensure even heating, for about 5-7 minutes or until the onions and chilies are heated through and the salted fish is crispy again.
  5. Serve hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover Ikan Masin Goreng Bawang Cili evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, checking occasionally to ensure it doesn't overcook.
  5. Remove from the oven and serve hot.

• Microwave Method:

  1. Place the leftover Ikan Masin Goreng Bawang Cili in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked in it to allow steam to escape.
  3. Microwave on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check if it's heated through; if not, continue microwaving in 30-second intervals.
  5. Serve hot.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover Ikan Masin Goreng Bawang Cili in the air fryer basket in a single layer.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check if the salted fish is crispy and the onions and chilies are heated through.
  5. Serve hot.

• Frying pan: A flat-bottomed pan used for frying, searing, and browning foods.

• Cooking spatula: A tool used to stir and turn food while cooking.

• Knife: An essential tool for slicing the onions and chilies.

• Cutting board: A durable board on which to place material for cutting.

• Measuring spoons: Used to measure the cooking oil accurately.

• Plate: Used to set aside the fried salted fish.

• Tongs: Useful for handling the salted fish pieces while frying.

• Paper towels: Used to drain excess oil from the fried salted fish.

Prepare ingredients in advance: Slice the onions and chilies ahead of time and store them in the fridge.

Use pre-cut salted fish: Buy salted fish that is already cut into pieces to save prep time.

Heat oil properly: Ensure the cooking oil is hot before adding the salted fish to reduce cooking time.

Cook in batches: If you have a lot of salted fish, fry them in batches to ensure even cooking.

Clean as you go: Clean up while the salted fish is frying to save time on post-cooking cleanup.