Ikan Goreng Saus Lemon - Fried Fish in Honey Lemon Sauce

Author: Anita Jacobson




Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hour

Serves: 8


  • Fried Fish
  • 800 gram tilapia fish fillet, cut into batons
  • 1/2 tablespoon lemon juice
  • 1 teaspoon salt
  • 100 gram all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 150 ml water
  • 2 cups all 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 water (or stock)
  • 1-2 tablespoon sugar, as needed
  • tapioca slurry (2 tablespoon tapioca starch + 2 tablespoon water, mixed well)
  • 2 scallions, thinly sliced (optional garnish)


  • Fried Fish
    1. Marinate fish batons with lemon juice and salt for 15 minutes.
    2. Mix together all purpose flour, salt, sugar, and water into a paste. Add this to the marinated fish and gently toss to coat each fish baton.
    3. Heat enough oil in a wok/pot for deep frying over medium heat. Once the oil is hot (~ 180 Celsius / 350 Fahrenheit), coat the fish batons in bread crumbs and fry until golden brown.
    4. Set aside fried fish over strainer/wire rack to remove excess oil.
  • Honey Lemon Sauce
    1. Melt butter in a large frying pan over medium high heat. Sauté onion and garlic until fragrant and the onion is translucent.
    2. Add in lemon zest, lemon juice, honey, and salt. Stir to mix well.
    3. Pour water (or stock) into the frying pan, mix well, and bring to a boil. Take a taste test. If the sauce is too sour, add sugar to reduce sourness.
    4. Thicken the sauce by stirring in the tapioca slurry. Keep on stirring until the sauce is thick, about 1-2 minutes.
    5. Return the fried fish to the pan, gently toss to coat. Transfer to a serving plate, garnish with thinly sliced scallions, and serve immediately.

Another great recipe by https://dailycookingquest.com.