I guess then? When we have exhausted our avenues for inventing new dishes, yet we still have to cook, I think the best will be flipping or looking back at our previous recipes (Masak Lemak Ikan Masin Nenas, Teochew Steamed Fish, Spicy Grilled Fish & Fish Curry), and making some changes here and there for a different kinda? Wouldn't you agree (Steamed White Pompret, Fish Sambar & Belacan Fish), I hope you are agreeing with me that its not everyday we feel like being a mover and shaker in our kitchen? There will be days we just drag ourselves for entering our kitchen and sometimes that means we can ditch the pots and pans for eating out. Anywhere for the matter, of course affordable according to our budget can be hawker stalls (Grilled Fish In Banana Leaf, Grilled Fish Sambal Stuffed & Ikan Pari/Stingray Sambal) or we still put up a dish at home and a dish which does not rely on many ingredients. Ikan Masak Kicap. Soy Sauce Fish. Is always possible and when you grow your own lemongrass/serai, plus you already have the needed ingredients? Right. In my house, like I have repeated myself, I don't know how many times, fish is the brain food for my other half-half and I? Okay for me and usually, I settle for our local catch. So, ikan kembung lathered/gently lathered alongside turmeric powder and salt, and fried (Crispy Chilli Fish), thereafter, tip into soy sauce, fish sauce and lemongrass scented sauce and finally spring onion garnished (Chilli Soy Fish & Chilli Lime Fish), known as Ikan Masak Kicap was the outcome. Our satisfying Malaysian fish dish which will never let us down and trust me, adding fish sauce and lemongrass does add another food loving dimension to Ikan Masak Kicap.
8 pieces of ikan kembung/mackerel (de-gut and clean)
1 1/2 tsp turmeric powder
Salt for taste
** Combine and mix together.
1/2 inch ginger
2-3 red chillies
2-3 sprigs coriander leaves
** Slice these ingredients thinly
1/2 tbsp lime juice
1 tbsp sweet soya sauce
1 tsp fish sauce (optional)
Spring onion curls for garnishing
Oil as needed
Salt (if only needed)
Fry fish and keep aside.
Leave about 3 tbsp of oil in the same pan.
Saute all the sliced ingredients (just for 1-2 mins)
Add everything else except fish and spring onion.
Pour about 2-3 tbsp of water if more gravy is likeable.
Stir and add fish.
Gently stir again for fish to be absorbed in the sauce.
Dish out and garnish with spring onion.