Rinse the fish thoroughly under cold water and pat dry with a paper towel.
In a small bowl, combine the turmeric powder, ground coriander, ground cumin, and salt to create a spice mixture.
Rub the spice mixture all over the fish, making sure to coat both sides and the cavity. Let the fish marinate for 10-15 minutes to allow the flavors to penetrate.
In a deep frying pan or wok, heat enough vegetable oil to fully submerge the fish over medium-high heat.
Once the oil is hot, carefully add the marinated fish to the pan, one or two at a time, depending on the size of your pan. Be cautious to avoid overcrowding.
Fry the fish for approximately 4-6 minutes on each side, or until they turn golden brown and crispy. Adjust the frying time based on the size and thickness of the fish.
Using a slotted spoon or tongs, transfer the fried fish to a plate lined with paper towels to drain excess oil.
Repeat the frying process with the remaining fish.
Serve the Ikan Goreng hot, accompanied by fresh lime or lemon wedges on the side.
