Ikan Goreng Saus Lemon - Fried Fish in Honey Lemon Sauce

5.0 from 8 reviews

Author: Anita Jacobson

Categories: Main Dish

Cuisines: Indonesian

Ingredients: Seafood

Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hour

Serves: 8

Ingredients

• Fried fish sticks
• 800 gram (28 oz) tilapia fillet (Note 1)
• 1/2 tablespoon lemon juice
• 1 teaspoon salt
• 100 gram (3.5 oz) all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 150 ml (10 tablespoon) water
• 2 cup bread crumbs
• Honey lemon sauce
• 2 tablespoon unsalted butter
• 1/2 onion (~ 200 gram), thinly sliced
• 4 cloves garlic, minced
• 2 lemons, zest and juiced (~ 2 tablespoon zest, ~ 4 tablespoon juice)
• 1/3 cup honey
• 1 teaspoon salt
• 2 cups chicken stock (or water)
• 1-2 tablespoon sugar, as needed
• cornstarch slurry (2 tablespoon cornstarch + 2 tablespoon water, mixed well)
• 2 scallions, thinly sliced (optional garnish)

Instructions

• Fried fish sticks
  1. Cut fish fillets into sticks/batons, then marinate with salt and lemon juice for 15 minutes.
  2. Mix all-purpose flour, salt, sugar, and water into a thick paste. Add this to the marinated fish and mix well. Finally, coat the fish with bread crumbs and set aside.
  3. Heat enough oil in a pot for deep-frying over medium heat. Once the oil is hot (180 Celsius/350 Fahrenheit), fry the fish until the surface is crispy and golden brown.
  4. Remove fried fish sticks with a slotted spoon and drain excess oil over a wire rack. Please don’t drain fried fish on paper towels since they will become soggy.
• Honey lemon sauce
  1. Melt butter in a wok/skillet over medium-high heat. Sauté onion and garlic until fragrant and the onion is translucent.
  2. Add chicken stock, lemon zest, lemon juice, honey, and salt. Stir to mix and cook until boiling.
  3. Give the sauce a quick taste test. You may want to add 1-2 tablespoons of sugar if the sauce is too sour.
  4. Once you are happy with the flavor, add the cornstarch slurry, and cook for 2 minutes to thicken the sauce.
  5. Return fried fish sticks to the wok/skillet, and toss gently to coat. Turn off the heat, and garnish with thinly sliced scallions.
  6. Transfer the finished dish to a serving plate and serve immediately.

Notes

• (1) You can also use red snapper, cod, haddock, pollock, or other firm flesh white fish that are suitable for fish sticks.