Sunday, September 25, 2011

【马来红烧鱼】Ikan Masak Kicap (Fried Pomfret in Soy Sauce)


This is a very typical Malay dish, savory, rich in flavor and goes well with steam rice.

It is better to make with sea fish, Mackerel was the first choice for many Malaysian, and pomfret works well too!

1 条 600-700克 金鲳鱼
1/2 只 中型洋葱 (切圈)
1 只 红辣椒 (切丝) Optional
1 只 大料/八角
1 小段 桂皮
2 瓣 蒜 (剁碎)
1 只 小红葱 (或 1/2 tsp 葱酥代替)(切碎)
1 小勺 葱花或香菜点缀用

1 小勺 糖
1 小勺 老抽 (黑酱油)
2-3 大勺 酱油 (根据酱油的咸味决定)
1 大勺 多用途叁巴辣椒酱 (或用 1 小勺 辣椒粉代替)
1 大勺 番茄酱 (ketchup)

600-700 gm of pomfret
1/2 Medium size onion(Slice)
1 red chili(shredded) Optional
1 Star Anise
1 cinnamon stick
2 cloves of garlic(Minced)
1 shallot (or 1/2 tsp of fried shallot)(Minced)
1 tsp chopped coriander leaves or spring onion

1 tsp Sugar
1 tsp Dark Soy sauce
2-3 tbsp Soy Sauce (or to taste)
1 tbsp Sambal Belachan (or 1 tsp chili powder)
1 tbsp ketchup

1. 把材料都处理好,鱼清理干净,用厨房纸把水份吸干,抹点盐备用。

2. 锅里热大约1寸油,把鱼煎成金黄色,取出吸干油备用。

3. 把热油盛出锅里剩下大约2大勺油。把红葱头和蒜末、桂皮和大料加入炒香,加入1大勺的叁巴辣椒酱炒香,加入糖翻炒至溶解。

4. 加入洋葱圈和辣椒丝翻炒好后加入所有的调味料和1/4杯水煮滚,把鱼加入一起煮,间中翻面。汤汁收浓后盛出,撒点葱花或者香菜点缀。

1. Prepare all cooking ingredients accordingly, clean the fish thoroughly and make a shallow cut at both the sides, pat dry with kitchen towel and rub with a pinch of salt.

2. Heat up about 1 inch of oil in a frying pan, fry the fish until golden brown in color.

3. Remove most of the oil from pan leaving about 2 tbsp in the cooking pan. Stir fry shallot, garlic, star anise and cinnamon stick until fragrant.

4. Add 1 tbsp of Sambal belachan/tumis and continue cooking, add 1 tsp of sugar. sliced onion and chili, stir well and pour in 1/4 cup of water with all the seasonings, bring to boil.

5. Add the fried fish and cook in the gravy, turn once in between, when the gravy reaches desired consistency, take out and serve hot!



  1. wow looks very tempting!!
    First tym at your place,glad to follow u

  2. Hi Ajitha... welcome to my blog! I visited yours too!! And it looks great!! very nicely done!!