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Kakap Goreng Kecap
sea bass with kecap sauce

1 sea bass (1000 gr)
4 cloves garlic
2 red onions
1 cinnamon stick
3 nutmeg flowers
2 tsp palmsugar
3 cm jahe (ginger)
1 tsp petis
1 tbsp kecap asin
8 tbsp kecap manis
100 ml fish stock (see recipe)
2 tbsp palmwine
1 lime (juice)
1 tsp salt
5 tbsp riceflour

Cara membuat:
Clean the fish and cut it diagonal a few times. Slice the garlic and the onions fine. Grate the jahe. Heat in a wok 3 tbsp oil and fry the garlic and the onions for 3 minutes. Remove half of the mixture. Add the cinnamon, the nutmeg flowers, the palmsugar, the jahe, the petis and fry it for 1 minute. Add both kecaps followed by the fish stock and the palmwine and let it cook slowly for 8 minutes.
Rub the fish in with the salt and the lime juice and dust it with the riceflour. Heat in a pan the oil and fry the fish brown and done*. Pour the sauce on top and garnish it with the fried garlic and onions.

* could also be done in an oven for 25 minutes at 200 degrees C.

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