Ikan Masak Sambal Kicap (Classic)
Hidangan tradisional · Malaysian
A classic Malaysian dish featuring pan-fried fish coated in a savory and slightly sweet sambal kicap sauce, infused with aromatic spices and chili.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Firm white fish fillets (e.g., mackerel, snapper)800g
- Kicap manis (sweet soy sauce)150ml
- Chili paste (sambal tumis)3 tbsp
- Shallots, sliced1 cup
- Garlic, minced4 cloves
- Ginger, grated1 inch piece
- Tamarind paste1 tbsp
- Lime juice1 tbsp
- Sugar1 tsp
- Vegetable oil3 tbsp
- Saltto taste
- Black pepperto taste
- Water50ml
- Cilantro, chopped (for garnish)2 tbsp
Langkah
- 1
Pat the fish fillets dry and season with salt and black pepper.
- 2
Heat 2 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Pan-fry the fish fillets until golden brown and cooked through. Remove from wok and set aside.
- 3
In the same wok, add the remaining 1 tbsp of vegetable oil. Sauté sliced shallots, minced garlic, and grated ginger until fragrant.
- 4
Add the chili paste and cook for 2-3 minutes until the oil separates.
- 5
Stir in the kicap manis, tamarind paste, lime juice, sugar, and water. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- 6
Return the fried fish to the wok and gently coat with the sambal kicap sauce.
- 7
Garnish with chopped cilantro before serving.
