Kecap manis is a sweetened Indonesian soy sauce. Sadly, most commercial versions are not gluten-free, but it doesn’t take long to make your own. We put kecap manis fish back on the menu with this quick and easy gluten-free recipe.

Serves 4

Prep time 10 minutes

Cooking time 30 minutes


¼ cup gluten-free soy sauce
⅓ cup grated coconut sugar
2 tablespoons water
1 tablespoon olive oil
4 x 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


  1. 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.
  2. 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.
  3. 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.

This gluten-free recipe first appeared in Issue 9 of Australian Gluten-Free Life magazine as Blue-Eye Trevalla in Kecap Manis with Stir-Fried Choy Sum. Pick up a copy today for more gluten-free in a flash dinner ideas.

Kecap Manis Fish recipe by Cara Boatswain and photography by Brandee Meier.