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Fish in Soy Sauce (Ikan Masak Kicap) Recipe

Fish in Soy Sauce (Ikan Masak Kicap) Recipe

Fish in Soy Sauce (Ikan Masak Kicap) Recipe

The fish is first deep-fried before cooking in the Sauce, resulting in a crunchy yet soft texture.

Ingredients :

    • 500 g (1 lb) Spanish mackerel fillet or whole chubb mackerel
    • 1/4 teapoon pepper
    • 11/4 teaspoons salt
    • Oil, for deep-frying
    • 1 tomato, cut into wedges
    • 2 red finger-length chillies, deseeded and slit lengthwise
    • 1 teaspoon salt

Sauce :

    • 2 tablespoons oil
    • 3 cloves garlic, crushed
    • 1 onion, sliced into wedges
    • 1/2 teaspoon cumin seeds
    • 1/2 teaspoon fennel seeds
    • 2 tablespoons dark soy sauce
    • 2 tablespoons soy sauce
    • 11/cups (350 ml) water

Method :

    1. Season the fish with pepper and 1/4 teaspoon of the salt.
    2. Heat the oil in a wok over medium heat and deep-fry the fish, about 5 minutes on each side. Remove with a slotted spoon and set aside on paper towels to drain.
    3. Make the Sauce by heating the oil in a saucepan over medium heat. Add the garlic and fry for 2 minutes until fragrant. Add the onion, cumin and fennel seeds. Stir to mix well. Add both soy sauces and water. Bring to a boil.
    4. Add the fried fish, tomato, chillies, remaining salt to the Sauce and simmer for 5 minutes. Remove from the heat and serve with rice.

Serves 4–6
Preparation time : 10 mins
Cooking time : 15 mins

See also Malaysia Cooking “Classic Malay Fish Curry (Kari Ikan) Recipe”