Ikan Goreng Nyat-Nyat / Crispy Fish Nyat-Nyat

Main ingredients

  • 1 medium tilapia
  • 3 tablespoons lime juice
  • 2 knobs turmeric, peeled
  • 2 pieces 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

  • 2 cm galangal, peeled and sliced
  • 2 cm ginger, peeled and sliced
  • 1 cm turmeric, peeled and sliced
  • 1 cm kencur, peeled and sliced
  • 8 pieces shallot
  • 9 pieces garlic
  • 4 pieces big red chilli
  • 8 pieces small red chilli
  • 2 packages wewangen Balinese spices (2 teaspoons coriander seeds, 1 teaspoon black pepper seeds, ¼ teaspoon nutmeg)
  • 1 tablespoon shrimp paste, toasted


  • 1 tablespoon fried shallot
  • 1 lemo (Balinese lime), halved


  • Clean the fish by removing the scales and score on both sides.
  • Prepare the marinade by pounding turmeric finely and mix it with lime juice.
  • Apply evenly onto the fish. Set to one side for a couple of minutes.
  • For the Nyat-Nyat Paste ingredients, pound until almost fine.
  • Heat some oil in a pan until hot and then shallow fry the fish until crispy.
  • Set to one side and reserve some of the oil for frying the fish.
  • Heat up the oil and fry the Nyat-Nyat paste until fragrant.
  • Add in bruised lemongrass, salam leaves, lime leaves and season with grated palm sugar and salt.
  • Add in coconut milk and bring up to the boil.
  • Add in the crispy fish 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.
  • Serve on banana leaf plate with fried shallots and lemo.
30 minutes
1 portion