How to Make Savory Pan Seared Siakap with Kicap Sauce

As Malaysian, we are blessed to grow up with an abundance of fresh fish. If you have tried Siakap fish before, you would know how great it is. It’s affordable, it’s versatile and most of all, it’s deliciously tender! This quick pan seared siakap with the sweet soy sauce glaze is so finger licking good it can even convert siakap haters. Fish lovers? It’ll take you on an out of world experience. Siakap has never been so simple yet so fancy!
INGREDIENTS
  • Siakap fish, 2 fillets (200g)
  • Garlic, 4 cloves, sliced thinly (20g)
  • Kicap Manis, 2 tbs (40g)
  • Oyster Sauce, 1 tbs (20g)
  • Turmeric Powder, 2 tsp (4g)
  • Salt, 1 tsp (6g)
  • Oil, (20g) 1 tsp, to coat fish,1 tsp for pan searing, 2 tsp for sauce
  • Water, 1tbs (10g)
STEPS
  1. Cut garlic into thin slices.
  2. Rub salt & turmeric powder on fish fillets.
  3. Heat a pan on medium heat & drizzle oil.
  4. Once oil is hot (about 3 minutes) add fish fillets, skin side down on the pan. There should be a slight sizzling sound. Cook for 3-4 minutes & until a nice brown crust has developed on the skin.
  5. With a spatula/ fish spatula, carefully flip the fish over so that the skin faces up. Be careful with the skin as it is vulnerable to tearing or folding at this point before it hardens.
  6. Continue cooking until the flesh side of the fillet has developed a slightly browned crust and fish is perfectly cooked. It should take about 1-2 minutes.
  7. Then, remove cooked fish fillets and place on to serving plate.
  8. For the sauce, heat up a small pan on medium heat.
  9. Once hot, drizzle oil and add sliced garlic. Toss and stir the garlic around vigorously to distribute heat evenly until garlic is lightly browned. This should take 1 minute.
  10. Then immediately add kicap manis & oyster sauce. Oyster sauce adds a salt flavour while adding some thickness to the sauce.
  11. Add water to create a thinner sauce, stir well and turn the heat off.
  12. Drizzle sauce over fish on serving plate and serve.

 

Well, are you soy into this sweet, sweet recipe? Comment down below to let me know how many people you impress with this recipe. The one with the most number of people will win the right to brag about this recipe. Fair enough?

 

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Nik Michael Imran
Nik Michael Imran

Butterkicap Culinary Brand Director

Chef Nik is known for always managing to push the boundaries of fusion cuisine to bring vibrant and tantalising creations to the table. Perhaps this is in part due to a combination of his passion for Malaysian food and culture, his Australian-Malaysian heritage and the exposure he gained at age 9 picking up cooking skills from his father, an Australian trained chef. Chef Nik was first introduced to the spotlight in 2011, when he was one of 24 finalists drafted out of 500 contestants in the first season of Masterchef Malaysia. By 2012, Chef Nik embarked on a culinary journey with his father opening comfort food restaurant PickNIK in Kuala Lumpur. Fast forward to 2017, Chef Nik and a group of friends decided to work together to spread happiness, and create unity by using the power of Malaysian food. With their sleeves rolled up, they built Butterkicap, a new independent food platform dedicated to branding Malaysian food and culture. With his engaging personality paired with the passion for extreme sports and tech gaming, he always sparks conversations with a smile and some form of witty banter.

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