Ikan Asam Manis (Sweet and Sour Fish)

A delicious Ikan Asam Manis (Sweet and Sour Fish) recipe tailored for two people, featuring lightly battered cod, pineapple, bell pepper, and a bright, tangy sauce. 🍍🐟

 IKAN ASAM MANIS (Sweet and Sour Cod) – Serves 2

 Time

• Preparation: 20 minutes

• Cooking: 15 minutes

• Total: ~35 minutes

 Equipment Needed

• Cutting board & knife

• Mixing bowls (x2)

• Frying pan or wok

• Spatula or cooking tongs

• Paper towels

• Small saucepan (optional, for sauce)

 Ingredients

For the Fish:

• 250–300g cod fillet (or any firm white fish), cut into bite-sized pieces

• 2 tbsp all-purpose flour

• 2 tbsp cornstarch

• ½ tsp salt

• ¼ tsp white pepper

• 1 egg (lightly beaten)

• Vegetable oil (for shallow or deep frying)

For the Sauce:

• 2 tbsp tomato ketchup

• 1 tbsp sweet chili sauce (optional, for extra kick)

• 2 tbsp white vinegar or rice vinegar

• 1 tbsp sugar (adjust to taste)

• 2 tbsp water

• 1 tbsp soy sauce

• 1 tsp cornstarch + 1 tbsp water (for thickening)

Vegetables & Add-ins:

• ½ cup diced fresh pineapple (or canned, drained)

• ½ red bell pepper, cut into bite-sized chunks

• ½ small onion, sliced into wedges

• 1 stalk green onion, cut into 1-inch pieces

 Preparation

1. Prep the fish

   • Pat the cod dry and season with salt and pepper.

   • In a bowl, combine flour and cornstarch.

   • Dip fish into beaten egg, then dredge in the flour mix. Set aside.

2. Make the sauce

   • In a small bowl, mix ketchup, vinegar, sugar, soy sauce, chili sauce (if using), and water.

   • Stir cornstarch slurry separately (1 tsp cornstarch + 1 tbsp water), set aside.

3. Prepare vegetables

   • Dice pineapple, slice bell pepper and onion, chop green onion.

 Cooking Steps

1. Fry the fish

   • Heat oil in a pan (about 1 inch deep for shallow fry).

   • Fry battered fish until golden brown and crispy (~3–4 minutes each side).

   • Drain on paper towels.

2. Cook the sauce & veg

   • In a clean pan or wok, heat 1 tbsp oil over medium heat.

   • Sauté onion and bell pepper for 1–2 minutes.

   • Add pineapple and green onion, stir another 1–2 minutes.

   • Pour in sauce mix and bring to a simmer.

   • Stir in cornstarch slurry to thicken the sauce (about 30 seconds to 1 minute).

3. Combine

   • Add fried fish pieces to the sauce and toss gently to coat.

   • OR keep the fish separate and pour the sauce over when serving (to retain crispiness).

 To Serve

• Serve hot with steamed jasmine rice or nasi putih.

• Garnish with more green onions or a wedge of lime for a Southeast Asian flair.