when baking, follow directions.. when cooking, go by your own taste.. ~ Laiko Bahrs
i love to prepare this dish to go with rice porridge.. every time rice porridge is on the menu, ikan masak kicap, or fish in soy sauce will be there as well..
small sized fish is best for this recipe, i find.. cut into slices, deep fried to a crisp and then tossed in a thick spicy, sweet and salty sauce.. i can finish bowls of rice porridge paired with just this alone.. this dish is great with steamed rice too actually..
light soy sauce makes for the sauce’ base, while cooking caramel and chillies give it sweetness and heat.. try to stick to light soy sauce for the recipe, as oyster sauce is not really suitable at all.. you can use palm sugar as a substitute for cooking caramel, or even brown sugar if you have neither..
for today’s post, i omitted chillies in the sauce as i’m recovering from cough at the moment.. i have to say that i prefer the sauce as spicy or hot as bearable, and without it, it really feels incomplete somehow.. but that’s just me.. if you can’t stand chillies, use black pepper for milder heat..