Ikan Masak Kicap (Fried Fish in Soy Sauce)

    30 mins

    Simple family favourite to serve with steamed rice. You can use a whole fish or fish steaks, if you prefer.


    Washington, United States
    18 people made this

    Serves: 4 

    • 1 whole fish eg. garoupa, cleaned
    • turmeric powder
    • salt
    • oil for deep frying
    • Gravy:
    • 2 cloves garlic, thinly sliced
    • 5 shallots, sliced
    • 1 cm ginger, minced
    • 3 tablespoons kicap manis (sweet soy sauce)
    • 1 tablespoon dark soy sauce
    • 1 tablespoon soy sauce
    • 1/2 cup water
    • salt and pepper to taste
    • a pinch of sugar
    • 2 spring onions, cut in half
    • 1 tomatoes, sliced
    • 1 tablespoon oil

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Make 3 scores on both sides of the fish and rub whole fish with turmeric powder and salt. Leave to marinate for 10 minutes.
    2. Heat wok with enough oil for deep frying. When oil is hot, cook fish until crispy. Drain on paper towel and set aside.
    3. Heat 1 tablespoon oil and then saute shallots, ginger and garlic until fragrant. Add all the soy sauce, stir and pour in water. Simmer for 5 minutes.
    4. Add the tomatoes, spring onions, stir and check for seasoning. Carefully place the fish in the gravy and simmer for about 3-5 minutes.
    5. Lift fish onto a platter and pour gravy over it and serve hot with rice.

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