Sweet and Sour Fish

Name: Sweet and Sour Fish (Ikan Masak Masam Manis)
Cuisine: Malaysian
Ingredients: Onion 1, large, peeled and sliced; Corn flour (cornstarch) ½ tsp mixed with ½ tsp water; Red capsicum (bell pepper) ½, cored and sliced; Corn flour (cornstarch) ½ tsp + more to thicken gravy; Water 125 ml (4 fl oz / ½ cup); Salt to taste; White vinegar 1 tsp; Plum sauce 2 Tbsp; Oyster sauce 1 tsp; Sea bass 1, about 400 g (14 oz), sliced open lengthwise; Cooking oil for deep-frying; Green capsicum (bell pepper) ½, cored and sliced; Canned tomato sauce 2 Tbsp; Sugar to taste; Garlic 2 cloves, peeled and chopped; Pineapple 1 slice, diced

Ikan Masak Masam Manis

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Sea bass 1, about 400 g (14 oz), sliced open lengthwise
Salt to taste

Asia
Malaysia
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Season fish with salt and corn flour. Heat oil in a wok and deep-fry fish until golden brown and crisp. Remove from oil and set aside.
Remove some oil leaving 2–3 Tbsp in the wok and fry garlic and onion until soft.
Combine all ingredients for sauce in a bow