Mar 25, 2012
Today, I want to share with you with one of my favourite foods since I was young. This recipe was introduced and cooked for me by my late grandmother whom was a great cook. ‘Ikan Masak Kicap’ or ‘Fish Cooked In Soya Sauce’ also could be substituted by using chicken, prawns, eggs (boiled or fried) or beef. Basically, the sauce is using the same ingredients and cooking method. The only different, if you prefer to use beef as the main ingredient, you need to boil the meat first until turned softly, tenderly, juicy cooked then cut the cooked beef either thinly sliced or chunky. Keep the stock to use later on.
Spanish Mackerel or Sea Bream In Soya Sauce (Ikan Tenggiri Masak Kicap)
- 2 tablespoon cooking oil
- 2 cloves garlic- thinly sliced
- 1 inch ginger- thinly sliced
- 1 small sour dried food (asam keping)
- 1 cup light soya sauce
- 2 tablespoon water
- 1/2 teaspoon sugar
- 1 steak Spanish Mackerel or 2 Mackerel
- 2 tablespoon turmeric
- Salt to taste
- 1 fresh red chili and 1 fresh green chili- seeded and cut to half lengthwise
- 1/2 onion sliced into ring shape
- The Fish:
- Rub all over the fish with salt and turmeric
- Deep fried until golden brown
- The sauce:
- Heat cooking oil in a wok
- Saute garlic and ginger until golden brown
- Add the rest of the ingredients and bring to boil.
- Add in the fish, stir well.
- Allow to simmer over low heat until sauce thickens slightly.
- Dish out and serve while it\'s still hot with boiled Brasmati or Thai boiled rice.
Notes: If you are not sure where to buy some of the essential ingredients, please do not hesitate to visit and buy from our online store. Please, do let me know through the contact form any other ingredients needed if they are not listed at the store and I will try to accommodate them as well. Thank you.