Sweet and Sour Fish

Ikan Masak Masam Manis

Preparation info
    • Difficulty


Appears in
The Best of Chef Wan Volume 1: A Taste of Malaysia

By Chef Wan

Published 2018

  • About


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


  • 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