Description
Ikan kembung masak kecap is an aromatic dish of fried fish cooked in sweet soy sauce and various herbs and spices. No blending or pounding required!
Ingredients
Scale
- 500 gr Indian mackerel (around 4 pcs)
- 5 shallots, peeled, thinly sliced
- 3 cloves garlic, peeled, thinly sliced
- 2 cm ginger, peeled, thinly sliced
- 2 cm fresh galangal, thinly sliced
- 1 lemongrass stalk, removed the outer layers, bruised, cut into 3 cm pieces
- 3 kaffir lime leaves
- 1 salam leaf
- 1 tomato, chopped
- 10 bird’s eye chillies, remove the stalk
- Salt to taste
- 4 tbsp kecap manis (sweet soy sauce)
- 200 ml water
- Enough cooking oil for deep frying and sauteing
Instructions
- Gut and clean the fish thoroughly, then marinate in a little bit of salt and lime juice or vinegar for 15 minutes.
- Wash the fish one more time over running water to remove the vinegar and excess salt. Pat dry with a paper towel.
- Heat enough oil for deep frying in a wok over medium heat.
- Deep fry the fish until golden brown (around 10-15 minutes), set aside.
- Remove the oil from the deep frying and clean the wok.
- Put 2 tbsp oil in the wok and heat it over medium high heat.
- Sautee the shallots, garlic, ginger, galangal, lemongrass, kaffir lime leaves and salam leaf until fragrant (around 4 minutes).
- Add the chopped tomato, fry for 1 minute.
- Add water.
- Add salt and the sweet soy sauce. Stir all the ingredients.
- Add the chillies.
- Add the fish and cook over medium heat for about 15 minutes until the liquid is mostly reduced and the sauce thickens.
- Transfer the dish onto a serving plate.
Notes
- Deep fry the fish in enough oil to cover the whole fish.
- When frying, do not flip the fish too often to prevent it from breaking apart.
Keywords: galangal, garlic, fried fish