Ikan Goreng Kicap

If you are a fish lover, the Ikan Goreng Kicap is the dish for you! A whole fish, fresh and marinated with turmeric powder and cornstarch, is deep fried to a crispy golden wonder and slathered with a dark sauce filled with umami. Best eaten immediately and topped with finely julienned spring onions and large red chili!

Halal

No Alcohol

No Milk

No Pork

Difficulty: Easy

Preparation: 30 min
Cook: 5 min
Clean up: min

Steps: 4 steps
13 Ingredients

Difficulty: Easy
Steps: 4 steps
13 Ingredients

Preparation: 30 min
Cook: 5 min
Clean up: min

Instructions

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

Garnish and Serve!

Transfer dish to a large plate and drizzle thickened sauce over fried fish. Garnish with finely julienned spring onion and large red chili and serve hot.