devoted to yum

when baking, follow directions.. when cooking, go by your own taste.. ~ Laiko Bahrs

made in MyKitchen | ikan masak kicap

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..


Ingredients :

  • small-medium sized mackerel, sliced
  • yellow onion, sliced
  • garlic, finely chopped
  • bird eye chillies, finely chopped (optional)
  • light soy sauce
  • cooking caramel
  • a bit of water

Method :

  • rub a bit of fine sea salt all over fish slices
  • deep fry fish slices until browned and crispy on the edges
  • set the fish aside on absorbent kitchen towels to drain of excess oil
  • heat up a bit of oil in a wok and saute garlic and onions until fragrant
  • pour in some water and add in light soy sauce and cooking caramel
  • let the sauce come to a simmer
  • taste, add more light soy sauce or cooking caramel if needed
  • add in fried fish slices and stir to mix well
  • turn the heat off when done
  • serve, and enjoy


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This entry was posted on Wednesday ~ October 29, 2014 by in fish & shellfish, made in MyKitchen and tagged , , , , , .



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