Malaysian Sweet and Sour Fish (Masam Manis)
Malaysian Sweet and Sour Fish (Masam Manis)

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, malaysian sweet and sour fish (masam manis). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Malaysian Sweet and Sour Fish (Masam Manis) is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Malaysian Sweet and Sour Fish (Masam Manis) is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have malaysian sweet and sour fish (masam manis) using 22 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Malaysian Sweet and Sour Fish (Masam Manis):
  1. Make ready 130 g Sea Bass Fillet
  2. Prepare Marinade (mix well in a bowl);
  3. Prepare 1 tsp Corn Flour
  4. Prepare 1 tsp Tapioca Starch
  5. Get 1/2 tsp salt
  6. Prepare Sauce (mix well in a bowl);
  7. Make ready 1/4 cup Ketchup
  8. Make ready 2 Tbsp Chilli Sauce
  9. Make ready 1 Tbsp Vinegar
  10. Prepare 1 Tbsp Sugar
  11. Take Starch Solution
  12. Take 1 tsp Corn Flour
  13. Make ready 1/3 cup Water
  14. Get Frying;
  15. Take 30 g (4 clove) Shallots (finely chopped)
  16. Make ready 10 g (3 clove) Garlic (finely chopped)
  17. Prepare 10 g (1 cm) Ginger (finely chopped)
  18. Make ready 50 g Cucumber (diced)
  19. Prepare 50 g Tomato (diced)
  20. Get 50 g Pineapple (diced)
  21. Take 1/2 cup Cooking Oil (shallow frying)
  22. Take as needed Salt (season)
Step by Step to make Malaysian Sweet and Sour Fish (Masam Manis):
  1. Dry rub the salt, corn flour and tapioca starch to the fish and marinade for 30 minutes
  2. When ready, heat 1/2 cup cooking oil in a wok on high heat. When hot enough (<400c), fry the fish skin side down first for 2 minutes and then turn over to fry the other side for another 2 minutes. Set aside and rest.
  3. In the same wok, leave behind 3 Tbsp of cooking oil and fry the shallots, ginger and garlic until fragrant (10 seconds). Next add the cucumber, tomato and pineapple and cook for a minutes or so. Then you add the sauce mixture, mix well and cover with a lid for a minute. Then add the starch solution and cook until the sauce thickens to your desired consistency. Season with salt if necessary.
  4. Serve the fish and sauce on a serving plate.

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