Name: Ikan Masak Masam Manis (Sweet and Sour Fish)
Yield: Serves 4
Cuisine: Malaysian
Ingredients: 1 tsp cornflour; 1–2 Tbsp white vinegar; 40 g (1⅓ oz) carrot, peeled and finely diced; 1 Tbsp oyster sauce; 1 large grouper or sea bass, gutted and cleaned; 1–2 Tbsp sugar; 2 tsp turmeric powder; Vegetable oil, as needed; 1 tsp salt; 1 Tbsp cornflour; 1 Tbsp spicy chilli sauce; 40 g (1⅓ oz) cucumber, finely diced; ½ tsp sesame oil; 3 Tbsp ketchup; 1 medium white onion, peeled and sliced; 200 ml (6¾ fl oz) water; 40 g (1⅓ oz) red capsicum (bell pepper), cored and finely diced; 3 Tbsp sweet chilli sauce; 1 Tbsp minced ginger; 3 cloves garlic, peeled and minced; 40 g (1⅓ oz) pineapple, finely diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

This Malaysian-style sweet and sour dish has a little chilli kick to make it more scrumptious. There are many ways to make this dish and this is my take on it. My elder daughter loves to cook it on weekends.

Ingredients

1 large grouper or sea bass, gutted and cleaned
2 tsp turmeric powder
1 Tbs

Method

Score the fish on both sides.
Rub the fish with turmeric powder, cornflour and salt.
Heat sufficient oil for deep-frying in a pan over medium heat. Gently lower the fish into the hot oil and deep-fry until crispy.
Remove the fish and drain well. Arrange on a large serving plate and set aside.
Combine the ingredients for the sauce in