Singaporean-Malaysian🐟 Seafood

Crispy Turmeric Ikan Kuning

Name: Crispy Turmeric Ikan Kuning
Total time: 25 min
Yield: 4 servings
Cuisine: Singaporean-Malaysian
Ingredients: 1.1 kg ikan kuning (yellow-striped scad); ~½ tsp white pepper; 2 tsp turmeric powder; 1½ tsp salt; 3 tbsp plain flour (all-purpose flour); 1 tbsp water

⏱ 25 min🍽 Serves 4

A classic Singaporean and Malaysian dish featuring golden-crispy ikan kuning (yellow-striped scad) made with just six simple ingredients. The fish is lightly seasoned, shallow-fried to perfection, and served with fragrant nasi lemak. Crispy outside, tender and juicy inside—an authentic hawker centre favourite and beloved home-cooked staple.

Adapted from a video by Spice N' Pans

The Crispiest Ikan Kuning Using Only 6 Ingredients! 香脆黄尾鱼 Nasi Lemak Crunchy Turmeric Fish Recipe

Watch on YouTube

Ingredients

ikan kuning (yellow-striped scad)cleaned1.1 kg
white peppera few dashes~½ tspest.
turmeric powder2 tsp
salt1½ tsp
plain flour (all-purpose flour)3 tbsp
waterif the marinade is too dry; can use up to 2 tbsp1 tbsp

Steps

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1
Clean the fish by using scissors to open the gill part, make a cut at the center, and remove the gills and inner organs. Rinse thoroughly under running water to remove all blood and debris.
2
Make shallow diagonal slits along the fish body to help the marinade penetrate and to achieve a crispier texture when fried.
3
Season the fish with white pepper, turmeric powder, salt, and plain flour. Gently mix until well combined. If the mixture is too dry, add water a tablespoon at a time and mix thoroughly until the marinade coats the fish evenly.
4
Let the marinated fish rest for approximately 10 minutes before frying to allow the seasonings to infuse.
5
Heat oil over medium heat. Test the oil temperature by inserting a bamboo skewer—when bubbles rise rapidly, the oil is ready. Place the fish into the oil one by one without overcrowding.
6
Let the fish fry undisturbed for about 1 minute on the first side until golden brown.
7
Flip the fish and continue frying until crispy, approximately 2 to 3 minutes total. When the fish feels firm and is completely golden and crispy, remove from oil. For extra crispiness, fry a bit longer, but be careful not to burn.
8
Remove the cooked fish from the oil and drain. Continue frying the remaining batches. The finished fish should be crispy outside and tender and juicy inside.

Crispy Turmeric Ikan Kuning

Ingredients

Steps

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