Soy Limang Fish (Lime and Soy Sauce Fish)

soy limang fish (Eurasian fish) with soy sauce in pale bowl with lots of onions and red chillies

Azlin Bloor

Soy limang fish is an easy Eurasian recipe with sweet, sour, salty and if you want, spicy flavours. It's perfect with just a plate of rice.

5 from 17 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Total Time 22

Course Side Dish

Cuisine Eurasian

Servings 4

Calories 162 kcal

Ingredients

4 fish steaks or fillets (or 2 whole fish) you need enough to feed 4, see article above
⅛ tsp salt plus more, if needed, after cooking
1 medium onion
3 red chillies hot or mild, up to you
3 green chillies hot or mild, up to you
2 medium cloves garlic
8 cherry tomatoes or 2 medium tomatoes, quartered
60 ml vegetable oil

Soy Limang Sauce

1 Tbsp light soy sauce kicap masin
1 Tbsp sweet soy sauce kicap manis
3 Tbsp fresh lime juice + 1 more Tbsp, if needed
125 ml water

Optional Chilli Marinade

3 red chillies (or 1-2 Tbsp sambal oelek)

Instructions

The Sauce

Mix all the sauce ingredients and set aside.
1 Tbsp light soy sauce, 1 Tbsp sweet soy sauce, 3 Tbsp fresh lime juice, 125 ml water

Prep Work

Rub the salt all over the fish and set aside.
If you want a spicier dish, pound the 3 red chillies (optional chilli marinade) with the salt and rub that all over the fish.
This step is not in the video.
4 fish steaks or fillets (or 2 whole fish), ⅛ tsp salt, 3 red chillies
Halve, then slice the onion.
Finely chop the garlic.
Slice the chillies diagonally.
1 medium onion, 3 red chillies, 2 medium cloves garlic, 3 green chillies

Let's get Cooking

Heat the oil on medium-high heat in a wok of deep frying pan, and fry the fish for 1 minute on each side to brown.
Take the fish out and place on a plate lined with kitchen paper to absorb excess oil.
60 ml vegetable oil
Pour out excess oil (if there's lots still), leaving behind about 2 Tbsp worth, and reduce the heat to medium.
Fry the onion slices for 1 minute to soften, then add the chillies and garlic. Fry for another minute.
Pour in the sauce and bring to a simmer. Then reduce the heat to low and cook for 5 minutes to thicken and for the aromatics to soften.
Tip the fish back into the wok. Spoon some of the sauce and aromatics over the fish and simmer for 5 minutes on low to cook the fish right through.
Flip the fish over halfway to thoroughly soak the other side of the fish.
After flipping the fish over, add the tomatoes, there's no need to stir them in, they act more as a garnish. They'll have about 2 minutes of cooking time only.
If you'd like the tomatoes more cooked and softer, you can add them in the previous step, along with the fish. (This step is not in the video, as mentioned in the article, my camera wasn't running!).
Check seasoning, and add some salt or more lime juice if you fancy it.
Serve immediately.
8 cherry tomatoes

Nutrition

Calories: 162kcalCarbohydrates: 18gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 0.5mgSodium: 537mgPotassium: 365mgFiber: 3gSugar: 10gVitamin A: 816IUVitamin C: 115mgCalcium: 26mgIron: 1mg

Keyword fish, ikan, kristang, lime juice, serani, soy sauce

Tried this recipe?Mention @azlinbloor or tag #linsfood!

Made it? Upload your Photos!Mention @azlinbloor or tag #linsfood!