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Stir-fried Kecombrang Fish

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4 tails (1 kg) Fonte spaghetti
Pepper and sesame

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Stir-fried Kecombrang Fish

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Stir-fried Kecombrang Fish is a delicious Indonesian dish that combines fish with torch ginger flower (known as “Kecombrang” in Indonesian), along with a flavorful sauce. This dish offers a delightful balance of flavors, combining the sweetness of the fish with the aromatic and slightly tangy notes of the torch ginger flower. Here’s how to make Stir-fried Kecombrang Fish:


  • Fish Fillets: Use boneless fish fillets of your choice, such as tilapia, snapper, or cod.
  • Kecombrang (Torch Ginger Flower): Washed, sliced, and thinly shredded. If you can’t find fresh Kecombrang, you can substitute with ginger and lemongrass for a similar flavor profile.
  • Garlic: Minced garlic for flavor.
  • Red Chili Pepper: Sliced or chopped for heat (adjust the amount to your spice preference).
  • Cooking Oil: For stir-frying.
  • Salt and Pepper: For seasoning.

For the Sauce:

  • Tamarind Paste: Tamarind concentrate or fresh tamarind pulp.
  • Sugar: Adds sweetness to balance the flavors.
  • Fish Sauce: Provides saltiness and depth of flavor.

Optional Garnish:

  • Fresh Coriander (Cilantro): Chopped fresh cilantro leaves for garnish.


Here’s how to make Stir-fried Kecombrang Fish:

For the Sauce:

  1. In a small bowl, combine tamarind paste, sugar, and fish sauce. Adjust the proportions to achieve a balanced sweet and tangy flavor. Set the sauce aside.

For the Fish:

  1. Season the fish fillets with salt and pepper on both sides.
  2. Heat a bit of cooking oil in a large skillet or wok over medium-high heat.
  3. Add the minced garlic and sliced red chili pepper to the skillet. Stir-fry for a minute or until fragrant.
  4. Add the fish fillets to the skillet and cook for about 2-3 minutes on each side, or until they are cooked through and have a nice golden brown color. The cooking time may vary depending on the thickness of the fillets.
  5. Once the fish is cooked, add the shredded Kecombrang (torch ginger flower) to the skillet and stir-fry for another minute or so until it wilts slightly and combines with the fish.

Assembling Stir-fried Kecombrang Fish:

  1. Pour the prepared tamarind sauce over the fish and Kecombrang in the skillet.
  2. Toss everything together to coat the fish and Kecombrang evenly with the sauce.
  3. Cook for an additional 1-2 minutes, allowing the sauce to thicken slightly.
  4. Taste and adjust the seasoning if needed by adding more salt, sugar, or fish sauce.
  5. Garnish the dish with chopped fresh cilantro (optional).
  6. Serve Stir-fried Kecombrang Fish hot, accompanied by steamed rice.

Stir-fried Kecombrang Fish is a delightful Indonesian dish with a unique and refreshing flavor profile. The torch ginger flower (Kecombrang) adds a special touch to this dish, making it a memorable and delicious meal. Enjoy!



Ground spices:

2 cloves of garlic

½ tsp coriander

½ cm ginger

1 tsp salt


Stir-fry seasoning:

3 tbsp vegetable oil

1 piece of kecombrang flower, thinly sliced

3 red onions, thinly sliced

2 cloves garlic, thinly sliced

2 green tomatoes, thinly sliced

5 red bird’s eye chilies, roughly chopped

¼ tsp pepper powder

1 tsp salt


How to make:

The pieces of both sides of the fish body that have been cleaned.


Coat the fish with ground spices until smooth and let stand for 30 minutes.


Fry fish in hot oil and plenty of it until dry and cooked. Lift and drain.


Stir-fry seasoning:

Heat oil, saute ground spices until wilted and fragrant.


Enter the sliced kecombrang, green tomatoes and cayenne pepper, stir until wilted.


Add pepper and salt, stir briefly until blended then remove from heat.


Put the fried fish on a serving plate. Pour the stir-fried kecombrang and serve immediately.


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