Easiest Way to Make Homemade 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, I will show you a way to make a special dish, malaysian sweet and sour fish (masam manis). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Malaysian Sweet and Sour Fish (Masam Manis) is one of the most well liked of recent trending foods on earth. It is easy, it's fast, it tastes delicious. It is enjoyed by millions daily. Malaysian Sweet and Sour Fish (Masam Manis) is something which I have loved my entire life. They're fine and they look fantastic.

To begin with this particular recipe, we must 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 of Sea Bass Fillet.
2. {Take of Marinade (mix well in a bowl);.
3. {Get 1 tsp of Corn Flour.
4. {Make ready 1 tsp of Tapioca Starch.
5. {Take 1/2 tsp of salt.
6. {Take of Sauce (mix well in a bowl);.
7. {Prepare 1/4 cup of Ketchup.
8. {Make ready 2 Tbsp of Chilli Sauce.
9. {Take 1 Tbsp of Vinegar.
10. {Prepare 1 Tbsp of Sugar.
11. {Make ready of Starch Solution.
12. {Take 1 tsp of Corn Flour.
13. {Get 1/3 cup of Water.
14. {Get of Frying;.
15. {Make ready 30 g (4 clove) of Shallots (finely chopped).
16. {Make ready 10 g (3 clove) of Garlic (finely chopped).
17. {Make ready 10 g (1 cm) of Ginger (finely chopped).
18. {Make ready 50 g of Cucumber (diced).
19. {Prepare 50 g of Tomato (diced).
20. {Get 50 g of Pineapple (diced).
21. {Take 1/2 cup of Cooking Oil (shallow frying).
22. {Get as needed of Salt (season).

Instructions 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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