Fish Fingers with Soy Sauce
Fish fingers in a jungle sauce ;-). This fish fingers recipe is sweet, slightly spicy, and fresh because of the lemon. Soy sauce and fish go well together. You can leave the sambal out, to make it easy to eat for kids. The sticks are tender because of the lemon juice, but with a crispy exterior.
These fish fingers with soy sauce are done in 15 minutes. I sprinkle some extra lemon juice and spring onions over the fish fingers just before serving. Looks great.
Fish Fingers with Soy Sauce #209 translated from Groot Indonesisch Kookboek, Beb Vuyk, page 196.
- 1 pack of fish sticks (10 pieces)
- 4 dl oil
herbs and spices
- 2 tablespoons chopped onions
- 1 chopped clove of garlic
- 1 teaspoon sambal oelek
- 1 tablespoon soy sauce
- juice of 1 lemon
- Fry the frozen fish fingers.
- Remove them from the oil.
- Stir in onions, garlic and sambal oelek together and fry in the remaining oil.
- Add the soy sauce and lemon juice and mix it with the fried fish fingers.
Do not fry them too long, because they need a bit more cooking time in the soy sauce too. I use super sweet soy sauce (kecap manis – ABC). I love this kecap because it is the sweetest one I know.
When my fish fingers have fried in the oil, I add them to the onions, garlic, sambal and kecap sauce and let them suck up those lovely flavors.
I make sambal ulek myself. Easy. Check this link how. You can buy sambal ulek in a specialist Asian store or supermarket.