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Ingredients
- Serves 4 people
4 shallots
3 clove garlic
3 cm ginger
1 spring onion stalk
2 pcs big red chilies
soya sauce (sweet)
soy sauce (salted)
salt
sugar
red snapper fish
marinade:
1 pc lime
1 clove garlic (bruised)
salt and pepper for seasoning
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Ikan Goreng Kicap
If you are a fish lover, the Ikan Goreng Kicap is the dish for you! A whole fish, fresh and marinated with turmeric powder and cornstarch, is deep fried to a crispy golden wonder and slathered with a dark sauce filled with umami. Best eaten immediately and topped with finely julienned spring onions and large red chili!
- Easy
- 30 min
- 5 min
- 10 min
- 4 steps
- 13 Ingredients
- Easy
- 4 steps
- 13 Ingredients
- 30 min
- 5 min
- 10 min
Instructions
-
Score & marinate fish
- With a knife, score fish by making 4 slits on both sides. Evenly coat 4 tbsp turmeric powder and 4 tbsp cornstarch on both sides of the fish
-
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.
-
Sautee shallots garlic & 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.
-
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 ground white pepper to taste
Garnish and Serve!
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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Ingredients
- Serves 4 people
-
4 shallots
-
3 clove garlic
-
3 cm ginger
-
1 spring onion stalk
-
2 pcs big red chilies
-
soya sauce (sweet)
-
soy sauce (salted)
-
salt
-
sugar
-
red snapper fish
-
marinade:
1 pc lime
-
1 clove garlic (bruised)
-
salt and pepper for seasoning
Nutrition
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