Top Shows

Asia Downunder


Fish In Hot Sauce (Ikan Semur Jawa)


  • 1/2 kg firm flesh fish
  • 1 tsp salt
  • 1tbsp lemon or lime juice
  • 1 onion chopped
  • 1tsp crushed garlic
  • 250ml thick coconut milk
  • 1/3 cup kecap manis (sweet soy sauce
  • 2 tsp ground chilli paste
  • 1/2 tsp salt
  • oil for deep fry


Cut the fish into pieces about 2 in. square. Sprinkle with the salt and lemon juice and set aside for 20 minutes
Heat the oil in a deep saucepan, wipe the fish with paper towel. Fry several pieces at a time until well colour on the surface and just cooked through. Lift out and drain.
Drain the oil and reserving about 2 ½ tablespoon, add the onion and garlic, stir till slightly brown.
Add the coconut milk, kecap manis, and chilli paste and bring to the boil.
Simmer for 2 minutes, then slide in the fish and cook gently for 3 to 4 minutes.
Add salt and lemon juice, if needed.
Serve with rice.