I had this Indonesian street food-inspired fish dish at Will Meyrick's Hujan Locale restaurant in Ubud, Bali. Check out Meyrick's website the Streetfood Chef or watch him make Ikan Goreng Nyat-Nyat on his Street Food Traveller channel.
Ikan Goreng Nyat-Nyat
1 whole fish, such as snapper, perch or tilapia, about 1 - 1/2 lbs
3 Tbsp lime juice
2 knobs fresh turmeric, peeled
2 lime leaves
3 pieces salam leaves
1 piece lemongrass, bruised
1 tablespoon palm sugar, grated
1 cup coconut milk
Salt to taste
Oil for frying
Nyat-Nyat Paste ingredients
1 knob galangal, peeled and sliced
1 knob ginger, peeled and sliced
1 knob fresh turmeric, peeled and sliced
9 cloves garlic
4 fresh large red chilis
8 fresh small red chilis
2 tsp coriander seeds
1 tsp whole black pepper corns
¼ tsp nutmeg
1 Tbsp shrimp paste, toasted
1 Tbsp fried shallot
Remove the scales from the fish and score on both sides.
Prepare the marinade by pounding turmeric finely and mix it with lime juice. Apply marinade evenly onto the fish. Set to one side for a couple of minutes.
For the Nyat-Nyat Paste pound all the ingredients together until almost fine.
Heat some oil in a pan until hot and then shallow fry the fish until crispy. Set the fish aside.
In the same oil, cook Nyat-Nyat paste for about 5 minutes, until fragrant and paste starts to become dry. Add in bruised lemongrass, lime leaves and season with grated palm sugar and salt.
Add in coconut milk and bring up to the boil.
Place the crispy fish in the sauce and simmer until the sauce has reduced and been absorbed into the fish. Don’t worry that the fish has lost it’s crispiness as you are looking to rehydrate the fish with coconut milk.
Garnish wth fried shallots and lime slices