Ikan Masak Kicap

Fried Fish in Spicy Soya Sauce Gravy

Another family favourite. You can also use chicken or meat instead of fish. Sometimes I will also add suun. (vermicelli)

Ingredients

Spanish Mackerel (Tenggiri) - cut into thick slices. Marinade in a solution of tumeric and salt and deep fry. Set aside.

The Aromatics
2 onions - sliced
5 cloves of garlic - sliced
an inch of garlic - thinly sliced
3 red chillies - sliced diagonally
2 green chillies - sliced diagonally
1 tbsp of meat curry powder

The Gravy
2 tsp of white pepper
2 tbsp of white vinegar / apple cider
1 tbsp sugar
2 tsp salt
2 tbsp oyster sauce
1 tbsp light soya sauce
1 cup soya sauce (kicap manis)
2 cups water

Garnish
1 red chilli - cut lengthways
1 green chilli - cut as above
1 tomato - wedged
1 onion - sliced into thick rings
3 potatoes - cut into chunks and deep fried (optional)
a sprinkle of fried shallots (optional)

Heat abt 1/2 cup of oil in the wok. Saute the aromatics till fragrant. Add in the ingredients for the gravy and bring it to a rapid boil. Slide in the fried fish and mix well. Turn the heat down and let it simmer to allow gravy to be absorbed into the fish. Adjust to your taste. When gravy has reduced,(adjust the consistency of your gravy by adding more water or by letting the gravy reduce) turn off heat and add garnishings. Serve hot.