It is easy to make your own kecap manis for this delicious quick and easy gluten free recipe.
- ¼ cup gluten-free soy sauce
- ⅓ cup grated coconut sugar
- 2 tablespoons water
- 1 tablespoon olive oil
- 4 blue-eye trevalla fish fillets or other firm-flesh white fish
- 1 tablespoon sesame oil
- 2 teaspoons grated fresh ginger
- 1 birds eye chilli seeds removed, finely chopped
- 2 bunches choy sum stems roughly chopped
- 2 tablespoons gluten-free soy sauce extra jasmine rice, to serve, optional
For the kecap manis, combine soy sauce, sugar and water in a small saucepan, stir over medium-high heat to dissolve the sugar. Simmer for 1 minute or until sauce thickens slightly. Set aside.
For the fish, heat oil in a large non-stick frying pan over medium-high heat. Place fish fillets in pan and cook for 2 minutes on each side or until just cooked through. Pour kecap manis over the fish and cook for 30 seconds on each side. Transfer fish and pan juices to a plate and cover with foil to keep fish warm.
For the choy sum, heat sesame oil, ginger and chilli in a wok or large frying pan over high heat. Add choy sum and stir-fry for 1 minute or until tender. Add extra soy sauce, stir to combine. Serve with the fish.
Do you love this recipe? Pick up a copy of AGFL for more great gluten free ideas!
This recipe has been generously contributed by Cara Boatswain from her magazine Australian Gluten Free Life and first appeared in Issue 9 as Blue-Eye Trevalla in Kecap Manis with Stir-Fried Choy Sum. Photo by Brandee Meier.
This recipe and many more are available in the quarterly magazine Australian Gluten Free Living. Subscribe at agfl.com.au. Also available at fine stores in Australia, and through One Degree Gluten Free in Singapore.
Original text copyright 2016 by Cara Boatswain.