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

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

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Ingredients

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