Ikan Sambal Kecap – Fish with Spicy Sweet Soy Sauce
This post may contain affiliate links. Please read the disclosure policies for details.
Ikan Sambal Kecap (or Ikan Sambal Ketjap) is a simple Indonesian dish combining fish with a rich, savory-sweet soy sauce and a touch of heat from sambal chili paste.
This easy-to-make dish works best with firm, white fish that can stand up to the sambal sauce, such as cod, halibut, tilapia, mahi-mahi, or snapper.
The fish fillets are coated with a blend of sweet soy sauce, sambal, and galangal, then either grilled, baked, or pan-fried based on preference. The fish remains tender and moist, soaking up the sweet, spicy, and savory flavors of the sauce.
You could also use a whole fish with the head and tail if you like. In my family, though, we prefer to keep it simple with fillets on each plate, so that’s usually how I prepare most fish dishes.
Continue below for the full recipe with ingredients and step-by-step instructions.
Indonesian Sweet and Spicy Fish
Ikan Sambal Kecap, a simple Indonesian fish dish in a spicy and sweet marinade. The sambal adds depth, while the sweet soy sauce balances the flavors perfectly.
This recipe would serve approximately 3-4 people, depending on the size of the fish fillets.
Ingredients
- 1 lb firm white fish
- 1/2 chopped onion
- 1 garlic clove, minced
- ½ cup sweet soy sauce (kecap manis)
- 1/2 tsp ground galangal (laos)
- 1 tsp chili paste (sambal oelek)
- 2 tbsp oil
Instructions
- Heat oil in a pan and sauté the onion and garlic until fragrant. Add the sweet soy sauce, galangal powder, and sambal chili paste, stirring everything together.
- Clean the fish fillets and rub them with the spice mixture. Next, wrap the fish in a piece of lightly oiled aluminum foil and cook it on the barbecue or under the grill for about 20 minutes, turning the fish a few times, until it’s fully cooked.
- If you prefer, you can cook the fish in a pan with some oil on the stovetop, turning occasionally, until fully cooked.
Notes
Leftovers can be kept in an airtight container in the fridge for up to 2 days. To reheat, warm the fish in the oven at a low temperature or gently reheat it on the stovetop to avoid drying it out.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 358Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 87mgSodium: 1467mgCarbohydrates: 24gFiber: 0gSugar: 21gProtein: 30g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
