Malaysian · PANTRYHOP RECIPE
Ikan Masak Kicap
35 minutes · 4 servings · omnivore
A very common Malaysian soy-braised fish adapted for a simple home pan.
Ingredients
Check you have the quantities below.
- 600 g fish fillets
- 1 tsp salt
- 1 tsp turmeric powder
- 2 tbsp oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1/2 cup water
- 1 tsp sugar
- 1 cup tomato wedges
Let’s make it
- Season fish with salt and turmeric. Pan-fry in oil 2–3 minutes per side until cooked through to 63 C/145 F; set aside.
- Sauté onion and garlic 2 minutes. Add soy sauces, water, sugar, and tomato.
- Simmer 5 minutes, then return fish to coat in sauce for 2 minutes.
- Serve with rice.
- Keep the sauce light for children.
Flake the fish and spoon the sauce over rice to make it easier to eat.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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