Rose's Kitchenette

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Ikan Tempera



1 piece ikan parang (wolf herring)

4 fresh red chillies, sliced

4 cloves garlic, sliced

4 shallots, sliced

4 tbsp cooking oil


1 tsp belachan powder

1 tbsp dark soya sauce

1 tbsp light soya sauce

2 tbsp lime juice

1 tbsp sugar

1/2 cup water


1.  Slice ikan parang into two, rinse and rub with some salt.

2.  Heat 4 tbsp oil in wok and fry the fish slices until cooked.  Remove fish and oil.

3.  Heat wok with 2 tbsp oil.  Add the sliced garlics and shallots and fry till fragrant.   Add the belachan powder and other ingredients.

4.  When it boils, lower heat and add in the fried fish slices.  Steep for a further 2 minutes.

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March 30th, 2007 Posted by | Seafood | 3 comments


  1. Another classic! The recipe is instantly recognizable but it’s been more than 15 years since I last had this!

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    Comment by | April 8, 2007

  2. My mum used to cook this tasty dish for us. Glad she managed to recollect and impart the recipe.

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    Comment by | April 8, 2007

  3. Hi Rose,
    I love your recipes.
    Pls can you help me out with a Fish dish. I need a dried fish curry–not too much gravy. Something thick.
    Thx Selvi

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    Comment by Selvi Uthayashangar | August 7, 2009

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