Ikan Masak Masam Manis

Sweet and Sour Fish

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Preparation info

  • Serves


    • Difficulty


Appears in

My Rendang isn't Crispy

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.


  • 1 large grouper or sea bass, gutted and cleaned
  • 2 tsp turmeric powder
  • 1 Tbsp cornflour
  • 1 tsp salt
  • Vegetable oil, as needed
  • 3 cloves garlic, peeled and minced
  • 1 Tbsp minced ginger
  • 40 g (1⅓ oz) red capsicum (bell pepper), cored and finely diced
  • 40 g (1⅓ oz) carrot, peeled and finely diced
  • 40 g (1⅓ oz) cucumber, finely diced
  • 40 g (1⅓ oz) pineapple, finely diced
  • 1 medium white onion, peeled and sliced


  • 200 ml ( fl oz) water
  • 3 Tbsp ketchup
  • 3 Tbsp sweet chilli sauce
  • 1 Tbsp spicy chilli sauce
  • 1 Tbsp oyster sauce
  • 1–2 Tbsp white vinegar
  • 1–2 Tbsp sugar
  • ½ tsp sesame oil
  • 1 tsp cornflour


  • 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 a bowl and mix well. Set aside.
  • Transfer 3 Tbsp oil to a clean wok over medium heat. Add the garlic and ginger and stir-fry until fragrant.
  • Add the sauce and cook until thickened slightly. Add the diced vegetables and onion and mix well.
  • Pour the sauce over the fried fish. Serve immediately with rice and other dishes.