Indonesian soy sauce fish (ikan kecap) recipe

Recipe for indonesian soy sauce fish (ikan kecap) in our easy ethnic recipes collection. Indonesian cooking includes many recipes for seafood. This recipe calls for types of fish that are available fresh or frozen the world over, so even landlubbers can partake.

Recipe ingredients

• 1 pound mackerel, cod, or haddock fillets
• 1 teaspoon salt
• 2 tablespoons flour
• 3 tablespoons peanut oil
• 1/2 teaspoon shrimp paste
• 2 tablespoons water
• 1 medium onion, coarsely chopped
• 1 large clove garlic, minced
• 1 1/2 inch long piece fresh ginger, peeled and finely chopped
• 1 red chili, seeded and chopped
• 3 tablespoons lemon juice
• 1 tablespoon brown sugar
• 2 to 4 tablespoons soy sauce
• 4 large lettuce leaves

How to make indonesian soy sauce fish (ikan kecap)

• Wash fish under cold water and pat dry with paper towels. Cut fillets into 2 x 3 inch pieces.
• In a shallow bowl or pie plate, use a fork to mix salt and flour. One by one, roll fish fillets in the flour and set on a clean plate.
• Heat 2 tablespoons of the peanut oil in a skillet and fry fish for 3 to 4 minutes per side. Place on a plate, cover with foil to keep warm, and set aside.
• In a small bowl, mix together shrimp paste and 2 tablespoons water.
• Clean and dry the skillet before heating the remaining 1 tablespoon peanut oil. Add onion, garlic, ginger, and chili pepper and stir-fry for about 5 minutes.
• Add shrimp paste to the onion mixture and cook for 2 minutes. Add lemon juice, brown sugar, and soy sauce to taste. Stir to combine.
• Arrange lettuce leaves on four plates and place fish on top. Pour the sauce over the fish and serve.

Preparation time: 20 minutes
Cooking time: 20 minutes
Serves 4

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