Ikan Masak Kicap (Fish in Soy Sauce)

 

This is a simple Malaysian-style dish of deep-fried mackerel in a sweet and spicy soy-based gravy that is delicious served with steamed white rice.



Ikan Masak Kicap (Fish in Soy Sauce)

Ingredients

1 mackerel cutlet
1/2 tsp ground turmeric
1/2 tbsp cornflour
2 cloves garlic, chopped
1 shallot, chopped
1/4 tsp grated ginger
1/2 onion, sliced
3-4 bird's eye chillies, sliced
5 cherry tomatoes, halved (optional)
Coriander leaves for garnish

Sauce:
1 tsp light soy sauce
1 tbsp kecap manis (Indonesia sweet soy)
1 1/2 tbsp thick caramel (thick dark soy)
1 tsp oyster sauce
1/2 tsp sugar
1/4 tsp black pepper
1/4 tsp salt (or to taste)
1/4 cup water

Method

Wash and pat dry the fish. Rub turmeric on both sides of the fish, followed by a light dusting of cornflour. Deep fry in hot oil until golden brown and cooked. Dish out and set aside.

Heat up 1 tbsp oil in a pan and fry the garlic, shallot and ginger. Add the sliced onion and chillies and fry until the onions start to soften. Add the sauce ingredients followed by tomatoes (if used) and simmer briefly. Add the fish to the pan and gently coat with the sauce. Transfer to a serving plate, garnish with coriander leaves and serve with steamed white rice.