Resepi Ikan Bakar Cicah Kicap

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Have you ever heard of Ikan Bakar Cicah Kicap Surasmi A? If not, let me introduce you to this delicious Malaysian dish that will surely tantalize your taste buds! I stumbled upon this recipe while browsing through some food blogs and I just had to try it out myself. And let me tell you, it did not disappoint!

Ingredients:

- 1 whole fish (I used a red snapper)

- 3 tablespoons of soy sauce

- 2 tablespoons of sweet soy sauce

- 2 tablespoons of chili paste

- 1 teaspoon of salt

- 1 teaspoon of sugar

- 1 teaspoon of tamarind paste

- 2 cloves of garlic, chopped

- 2 shallots, chopped

- 1 lemongrass, sliced

- 4 kaffir lime leaves, torn

- Banana leaves (optional for grilling)

Instructions:

1. Clean the fish and pat it dry with a paper towel. Score the fish on both sides and rub some salt on it. Let it sit for 10 minutes.

2. In a bowl, mix the soy sauce, sweet soy sauce, chili paste, salt, sugar, and tamarind paste until well combined.

3. Heat up some oil in a pan and sauté the garlic, shallots, lemongrass, and kaffir lime leaves until fragrant. Add in the soy sauce mixture and stir until the sauce thickens. Take it off the heat and let it cool.

4. Once the sauce has cooled down, pour it over the fish, making sure that it gets into the scores and all over the fish. Let it marinate in the fridge for at least an hour.

5. Preheat your grill to medium-high heat. Wrap the fish in banana leaves if you have them and grill until the fish is cooked through and slightly charred on the outside. Serve with steamed rice and enjoy!

This dish is perfect for those who love seafood and bold flavors. The combination of the sweet and savory soy sauce with the spicy kick from the chili paste is truly a match made in heaven. The banana leaves, if you choose to use them, also add a subtle earthy flavor to the dish which compliments the fish perfectly.

If you're not a fan of grilling, you can also bake the fish in the oven at 350°F for about 25 minutes or until it's cooked through. Just make sure to baste the fish every 10 minutes or so to prevent it from drying out.

Overall, I highly recommend giving this recipe a try. It's a great way to switch up your usual seafood dishes and explore the flavors of Malaysian cuisine. Happy cooking!

Resepi Ikan Bakar Cicah Kicap

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