Ikan Kembong Masak Kicap Manis | Fish in soy sauce
Author: Elizabeth Nagent
Course: Main
Cuisine: Malaysian
Prep time: 10 minutes
Cook time: 105minutes
Total: 25 minutes
Watch the complete video here:
Ingredients:
Indian mackerel (Ikan kembong)
1/2 tbsp turmeric powder
1/2 tsp salt
2 inches ginger, skin peeled and sliced
4 cloves garlic, smashed
1 big onion, sliced
1 big tomato, cut into pcs
1 pepper chili, cut into 3 pcs
2-4 pcs birds eye chili, smashed (optional)
Sauce:
2 tbsp kicap manis or sweet soy sauce
1 tsp light soy sauce
Instructions:
1. Clean the fish. Use paper towels to pat it dry. Marinade fish with turmeric powder and salt for 10 minutes.
2. Heat a wok over high heat. Add enough cooking oil for deep frying. Deep fry the fish until crispy and golden brown over medium-high heat. Transfer on a serving plate.
3. Heat a wok. Add 2 tbsp cooking oil. Stir fry the ginger until lightly golden over medium-high heat. Then add ginger, onion, garlic, tomato and chillies. Stir fry for 30 seconds. Add 1/4 cup water. Once it reaches a boil, add the kicap manis or sweet soy sauce and light soy sauce. Cook for 1 minute.
4. Pour the sauce over the fish. Serve hot with steamed rice and vegetables of your choice. Enjoy!
Tips:
-You also can use pomfret, mackerel, red snapper or milkfish for this type of cooking.
-If you prefer more gravy. Just add more water and adjust recipes.
You can watch the complete video recipe on my YouTube channel
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