It is a local popular specialty. Ikan macakerel kicap is widely found on the menus in restuarants and is served in parties also.
1 Medium, peeled
2 Clove (10 gm), sliced
1 Small, julienned
3 Medium, slice
1 Medium, quartered
150 Gram, fried (in black beans)
1. Heat up the oil in a sauce pan and fry the garlic, the shallots and the ginger until it becomes translucent.
2. Then add in the mackerel with black beans and stir fry gently so you do not break the mackerel.
3. Pour the soya sauce into the wok and add in the tomatoes, the onion rings and the vinegar. Stir gently.
4. Then season with sugar to taste. If it is dry, you may add a little bit of water.
Once the tomatoes are slightly wilted, it is time to remove the pan from the heat
5. Serve it with steamed hot rice and garnish it with some sliced spring onion
Want to dish out a local popular specialty recipe? Try Classic Ikan Mackerel Kicap, which is commonly found in restaurant and party menus. Serve it with steamed rice and garnish with spring onions to make it all the more appetizing.