Ikan masak serai kicap (lemongrass soy sauce fish)

Main Dish
6 servings
40 min
40 min
aromatic and robust flavors are derived from a mix of Asian ingredients such as lemongrass, soya sauce and red chilies.


Number of serving: 6

For the fish:

8 pieces of ikan kembung/mackerel (de-gut and cleaned)

1 1/2 tsp turmeric powder

Salt for taste

** Combine and mix together.

For the sauce:

1 lemongrass

1/2 inch ginger

5 shallots

2-3 red chilies

2-3 sprigs coriander leave

** 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)


  • Deep 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 spring onion.
    Pour about 2-3 tbsp water if you like to have more gravy.
    Stir and add fish.
    Continue to stir to coat fish with sauce.
    Remove and garnish with spring onion.


Related video


Rate this recipe:

Related recipes


Related articles

Quintessentially British traditional and tasty fish and chipsQuintessentially British traditional and tasty fish and chips

Daily Menu

Receive daily menu: