Ikan Asam Manis (sweet And Sour Fish)
Ikan Asam Manis is a popular dish in Indonesian Chinese cuisine, featuring a perfect balance of sweet and sour flavors. This dish is typically made with a whole fish, such as snapper or grouper, and is a favorite among seafood lovers.
Ingredients
- 1 whole fish (snapper or grouper), cleaned and scaled
- 1 cup cornstarch
- 1 cup cooking oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 1/2 cup pineapple chunks
- 3 tablespoons tomato ketchup
- 3 tablespoons sweet soy sauce (kecap manis)
- 3 tablespoons white vinegar
- 1 tablespoon sugar
- Salt to taste
- Pepper to taste
Instructions
- Pat the fish dry with paper towels. Cut slits on both sides of the fish.
- Coat the fish with cornstarch, shaking off any excess.
- Heat the cooking oil in a large pan over medium-high heat. Fry the fish until golden brown and crispy. Remove and drain on paper towels.
- In the same pan, leave about 2 tablespoons of oil. Sauté the garlic, onion, and bell pepper until fragrant.
- Add the pineapple chunks, tomato ketchup, sweet soy sauce, white vinegar, and sugar. Stir well to combine.
- Season with salt and pepper to taste. Simmer for a few minutes until the sauce thickens slightly.
- Place the fried fish on a serving platter and pour the sweet and sour sauce over the fish.
- Serve hot with steamed rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 15g
- Carbohydrates
- 20g
Supplies
Frying pan Serving platter
Tools
Knife Cutting board Tongs Measuring cups and spoons
Serving suggestions
Serving suggestion: Ikan Asam Manis pairs well with steamed white rice and a side of stir-fried vegetables.
Tips & tricks
Tip: Make sure the fish is completely dry before coating it with cornstarch to achieve a crispy texture when frying.
Cost
$15