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Kicap Manis Fish

Grilled Fish Crop

You are bound to come across a kicap manis fish in any Malay or Indonesian restaurant. You can either prepare a whole fish, or cut the fish into slices, or even fillet it. The brushing of the Q.B.B. Pure Ghee enhances the taste of the fish and makes the fish crisp on the outside and moist inside.

2 medium-sized whole fish (about 600 g each – either Snapper, Tilapia, Seabass)

3 tablespoons lime juice

20 g candlenuts (buah keras)

100 g shallots

20 g garlic cloves

40 g red chillies

1 teaspoon turmeric powder

2 teaspoons coriander powder

1 ½ teaspoons salt

1 teaspoon sugar

2 tablespoons melted Q.B.B. Pure Ghee

80 g sweet soy sauce (kicap manis)

2 tablespoons melted Q.B.B. Pure Ghee


  1. Clean and pat dry the fish with paper towels. Use a sharp knife and make a few deep cuts on the both sides of the fish.
  2. Place lime juice, candlenuts, shallots, garlic cloves and chillies in a blender and blend till smooth.
  3. Pour into a bowl and add in the turmeric powder, coriander powder, salt and sugar. Stir to mix well until sugar dissolves.
  4. Spread the marinade all over the fish on both sides. Ensure that the marinade also goes in between the cut marks.
  5. Cover and keep it in the chiller for about 1 hour.
  6. Heat 2 tablespoons Q.B.B. Pure Ghee in a frying pan and gently put in the fish. Shallow fry on both sides till the fish is cooked. Be careful when you flip the fish.
  7. When the fish is almost done, brush the sweet soy sauce all over the fish and continue to cook for another minute.
  8. Just before transferring to serving plate, brush with melted Q.B.B. Pure Ghee.
  9. Serve with rice and salad for a complete meal.

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