How to make Indonesian soy sauce fish

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What is for dinner tonight, ladies? I consider myself very lucky because I have a cookbook called “The Indonesian Kitchen”. Of course, as a cooking dummy I always choose an easy recipe to follow.

Tonight I’ll be cooking a dish called Ikan Kecap (Indonesian Soy Sauce Fish). Doesn’t it sound yummy? It does and I hope that I’ll get it right. This recipe serves 4 person and takes about 20 minutes to prepare and another 20 minutes to cook.

What you need

  • 1 pound mackerel
  • 1 teaspoon salt
  • 2 tablespoons flour
  • 3 tablespoons peanut oil
  • 3 tablespoons lemon juice
  • 1 tablespoon brown sugar
  • 2 – 4 tablespoons soy sauce
  • 4 large lettuce leaves
  • 0,5 teaspoon shrimp paste
  • 2 tablespoons water
  • 1 medium onion (chopped)
  • 1 large clove garlic (minced)
  • 1,5 inch long piece fresh ginger (peeled and chopped)
  • 1 red chili (seeded and chopped)

What to do

  • Wash your mackerel under cold water and pat dry with paper towels.
  • Cut your mackerel fillets into 2 x 3 inch pieces.
  • Mix salt and flour in a shallow bowl, roll your mackerel fillets in the flour one by one, and set them on a clean plate.
  • Heat 2 tablespoons of the peanut oil in a skillet and fry your mackerel for 3 to 4 minutes per side.
  • Place them on a plate, cover with foil to keep warm and set aside.
  • Mix shrimp paste and 2 tablespoons water together in a small bowl.
  • Clean and dry the skillet before heating the remaining 1 tablespoon peanut oil.
  • Add onion, garlic, ginger, and chili pepper and stir-fry for about 5 minutes.
  • Add shrimp paste to your onion mixture and cook for 2 minutes.
  • Add lemon juice, brown sugar, and soy sauce to taste. Stir them to combine.
  • Arrange lettuce leaves on four plates and place fish on top.
  • Finally, pour the sauce over the fish and serve.

Have a great spring weekend and bon apetit!

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