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.


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