213 ‘Lekkerbekjes’ in sauce

The garlic, soy sauce, ginger and kentjur make this dish into a real Indonesian fish dish. Sweet, salty and very healthy. Loulou (almost 5 years) says 3X: “I love it mom, this fish, delicious”;-). Thank you Beb, also on behalf of Lou.

Fried whiting in sauce from Beb Vuyk’s Groot Indonesisch kookboek, page 198.


4 whiting or cod or whatever leftover pieces of fried fish
2 tablespoons oil

herbs and spices

3 tablespoons of chopped onions
2 chopped cloves of garlic
1 teaspoon ground ginger
1/2 teaspoon Kaempferia galanga (kentjur)
2 to 3 peppercorns
2 tablespoons soy sauce

Rub onions, garlic, ginger, peppercorns and kentjur together. Fry them in the oil until the onions are yellow. Finish off with the soy sauce, vinegar and a little bit of water if necessary. Sauté fish briefly until warm.

I made some changes to this recipe. I use two fresh fish (haddock and tilapia), instead of leftovers. Because the fish is braised, it will suck in all the flavors of the herbs and spices. It does not take much longer then leftover fish, about 15-20 minutes. Worth it!

I also use red onions. They look beautiful against the white fish. Red onions are sweeter. Delicious with the sweet soy sauce. I also rub some of the onions finely and leave a handful whole. To give the dish some crunch. Beb Vuyk does not explain how much vinegar she uses. I add about 2 tablespoons. The dish needs some acidity.

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