Ikan Goreng Kicap

Based on 1 rating

5

min

Preparation

30

min

Cook

Med

Difficulty

4

Steps

15

Ingredients

Allow yourselves to indulge in this fragrant traditional fried fish dish that is perfect for sharing!

Let's start cooking!

Tumeric powder coated on scored fish

Step 1 - Score and marinate fish

  • With a knife, score fish by making 4 slits on both sides.
You can use sea bass and mackerel instead of red snapper
  • Evenly coat 4 Tbsp turmeric powder and 4 Tbsp cornstarch on both sides of the fish.
    Wear gloves to prevent turmeric from staining hands
Deep-fried fish in a pot of oil

Step 2 - Deep-fry fish

  • In a pot, heat up enough vegetable oil for deep-frying the whole fish. Deep-fry the fish on high heat for 10 minutes, until crispy.
  • Drain excess oil on a paper towel-lined plate and set aside.
Garlic and ginger in a pan

Step 3 - Sauté shallots garlic and ginger

  • In a pan on medium-high heat, heat up 2 Tbsp vegetable oil and sauté shallots, garlic and ginger for 1 minute,until fragrant.
Soy sauce added to pan

Step 4 - Make sauce

  • In the same pan, mix in 5 Tbsp kecap manis, 4 Tbsp light soy sauce, 1 Tbsp dark soy sauce, 200 ml water and thickener together and let it reduce until sauce thickens.
  • Season with 2 tsp ground white pepper.
Best eaten as a side dish with steamed rice on the side

Drizzle sauce and serve!

Deep-fried fish with sauce on a plate

Transfer dish to a large plate and drizzle thickened sauce over fried fish. Garnish with finely julienned spring onion and large red chili and serve hot.

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