Ikan masak serai kicap (lemongrass soy sauce fish)

Main Dish

6 servings

Easy

1 h 20 m

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aromatic and robust flavors are derived from a mix of Asian ingredients such as lemongrass, soya sauce and red chilies.

Ingredients

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)

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Preparation

• 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.

Nava-k

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