Malaysian Sweet Soy Sauce Braised Fish

A beloved home-style Malay dish where fresh fish is gently braised in a glossy, caramel-sweet soy sauce scented with ginger, shallots, chilies and a splash of tamarind. Serve it over steaming white rice so every grain soaks up the rich, savory-sweet gravy.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 25 gFat
• 5 gSaturated Fat
• 28 gCarbs
• 2 gFiber
• 22 gSugar
• 34 gProtein
• 1180 mgSodium
• 720 mgPotassium
• 80 mgCalcium
• 3 mgIron
• 14 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the fish

• 4 mackerel or stingray steaks (about 600 g total), rinsed and patted dry
• 1/2 tsp fine sea salt
• 1/4 tsp ground turmeric
• 3 tbsp vegetable oil

Mackerel steaksFine sea saltGround turmericVegetable oil

For the sweet soy gravy

• 6 shallots, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 inch fresh ginger, julienned
• 4 dried red chilies, snipped into 1-inch pieces and seeds shaken out
• 4 tbsp sweet soy sauce (kicap manis)
• 1 tbsp light soy sauce
• 1 tbsp palm sugar, grated
• 1 tsp tamarind paste dissolved in 1/2 cup warm water
• 1/2 cup water
• 1 lime, cut into wedges
• 1/4 cup fresh cilantro leaves, roughly torn

ShallotsGarlic clovesFresh gingerDried red chiliesSweet soy sauceLight soy saucePalm sugarTamarind pasteWaterLimeCilantro leaves

Directions

1. Season the fish steaks evenly with salt and turmeric and let them rest at room temperature for 10 minutes.
2. Heat the vegetable oil in a wide wok or deep skillet over medium heat. Fry the fish for about 2 minutes per side until lightly golden, then transfer to a plate and set aside.
3. In the same pan, add the shallots, garlic, ginger and dried chilies. Sauté for 2 to 3 minutes until softened and fragrant, scraping up any browned bits from the fish.
4. Stir in the sweet soy sauce, light soy sauce, palm sugar and the tamarind water. Bring the mixture to a gentle simmer and stir until the sugar dissolves and the gravy looks glossy.
5. Carefully slide the fried fish back into the pan, spoon the gravy over the top, and simmer uncovered for 8 to 10 minutes, turning once, until the sauce reduces to a thick, syrupy coat and the fish flakes easily.
6. Squeeze in the juice of half a lime, taste and adjust with more lime or a pinch of sugar if needed.
7. Transfer the fish to a serving platter, spoon the gravy generously over the top, scatter with cilantro and serve hot with steamed white rice and extra lime wedges on the side.

Cook’s Notes

• Kicap manis (sweet soy sauce) is the soul of this dish; Malaysian brands like Cap Kicap Manis or ABC give the best authentic flavor and color.
• For a more traditional taste, use stingray (ikan pari) or Spanish mackerel (ikan kembung) instead of firm white fish.
• Reduce the chilies or omit them entirely if you prefer a milder, kid-friendly version.
• Do not overcrowd the pan when frying the fish or it will steam rather than brown; cook in two batches if needed.
• The gravy thickens as it cools, so add an extra splash of water when reheating leftovers the next day.

More Malaysia Recipes You’ll Love

Craving more flavors from Malaysia? Try these traditional recipes:

• Malaysian Coconut Rice with Sambal and Crispy Anchovies
• Char Kway Teow Stir-Fried Flat Noodles
• Malaysian Curry Laksa Noodle Soup with Coconut and Prawns

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