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.


Kecap Manis Fish
Ingredients
KECAP MANIS
- ¼ cup soy sauce gluten-free
- â…“ cup coconut sugar grated
- 2 tablespoons water
FISH
- 1 tablespoon olive oil
- 4 x blue-eye trevalla fish fillets or other firm-flesh white fish
STIR-FRIED CHOY SUM
- 1 tablespoon sesame oil
- 2 teaspoons fresh ginger grated
- 1 birds eye chilli seeds removed, finely chopped
- 2 bunches choy sum stems roughly chopped
- 2 tablespoons soy sauce gluten-free, extra
- jasmine rice to serve, optional
Instructions
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.
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.
STIR-FRIED 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.