Ikan Goreng Kicap


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)


1-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

2-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.

3-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.

4-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


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