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If you make Ikan Kecap
a day ahead, put it straight onto a plate then pour the sauce over
the dish , cover it and chill until require.
Ingredients
- Fish fillets (mackerel, cod or
haddock) - 450 grams/1 lb
- Plain flour - 30 ml/2
tablespoons
- Cooking oil - 2 tablespoons
- Onion (chopped) - 1 piece
- Garlic (crushed) - 1 clove
- Fresh root ginger (peeled and
grated) - 4 cm/ 1½ inch
- Red chili (sliced) - 2 pieces
- Terasi (in cube) -1 cm/½ inch
- Water - 60 ml/ 4 tablespoons
- Lemon juice - 15ml/ 1 tablespoon
- Brown sugar - 15 ml/ 1
tablespoon
- Dark soy sauce - 30 ml/2
tablespoons
- Torn lettuce leave - to serve
- Salt - to taste
Method
- Remove all bones from fish
fillets and rinse with cold water then dry well with kitchen
paper.
- Season plain flour with salt and
dust it on the fish fillets.
- Heat up oil and pan fry the fish
fillets until golden brown and cooked, then set aside.
- Heat a little more oil and stir
fry the onions, garlic and chili to fragrant.
- Blend the terasi with a little
bit of water and make it to a paste.
- Add it to the onion mixture,
together with lemon juice, brown sugar and soy sauce and cook for
another 2 minutes.
- Pour the gravy over the fish
fillets and serve hot or cold.
- serve 4.
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