Fermented Fish Toast (Ikan Bakar Toast) for Party Snacks

Name: Fermented Fish Toast (Ikan Bakar Toast) for Party Snacks
Cuisine: singapore
Ingredients: 200g Fresh fish fillet (e.g., mackerel); 2 tbsp Fermented fish sauce (kecap belacan); 1 tsp Garlic, minced; 1 tsp Red chili flakes; 2 tbsp Coconut milk; 2 tbsp Spring onions, sliced; 4 Bread slices (white or whole wheat); 2 tbsp Butter; 2 Fresh lime wedges

A recipe from singapore.

🇸🇬 singaporeParty FoodFermented

Fermented Fish Toast (Ikan Bakar Toast) for Party Snacks

Nutrition (per serving)

520Calories

22 gProtein

46 gCarbs

18 gFat

5 gSugar

1400 mgSalt

Ingredients

200g Fresh fish fillet (e.g., mackerel)
2 tbsp Fermented fish sauce (kecap belacan)
1 tsp Garlic, minced
1 tsp Red chili flakes
2 tbsp Coconut milk
2 tbsp Spring onions, sliced
4 Bread slices (white or whole wheat)
2 tbsp Butter
2 Fresh lime wedges

Method

Pat the fish fillet dry with paper towels and season lightly with salt and pepper.
Heat a skillet over medium heat and melt butter, then add minced garlic and red chili flakes, cooking for 1 minute until fragrant.
Place the fish fillet in the skillet and sear for 2-3 minutes on each side until golden brown and cooked through; remove and let rest for 2 minutes.
In the same skillet, add coconut milk and fermented fish sauce, whisking to combine and simmer for 3 minutes until the sauce thickens slightly.
Spread the sauce over the seared fish fillet and let it caramelize for an additional 1-2 minutes, watching for a glossy sheen.
Meanwhile, toast the bread slices in a toaster or on a dry pan until crisp and golden, then spread a thin layer of butter on each slice.
Slice the seasoned fish into bite-sized pieces and arrange on the toasted bread, spooning the remaining sauce over the top.
Garnish with sliced spring onions and a squeeze of fresh lime juice for brightness.
Serve immediately as a finger‑friendly party snack, with extra lime wedges on the side.