Ikan Siakap Masam Manis (Sweet and Sour Seabass)
Hidangan tradisional · Malaysian
A classic Malaysian dish featuring crispy fried seabass fillets coated in a vibrant sweet and sour sauce, with pineapple, bell peppers, and onions.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Seabass fillets4
- Cornstarch1/2 cup
- Pineapple chunks1 cup
- Red bell pepper1/2 cup, diced
- Green bell pepper1/2 cup, diced
- Onion1/2 cup, diced
- Garlic3 cloves, minced
- Ginger1 inch, minced
- Ketchup1/2 cup
- White vinegar1/4 cup
- Sugar1/4 cup
- Soy sauce2 tbsp
- Chili sauce (optional)1 tbsp
- Vegetable oilfor frying
- Saltto taste
- Black pepperto taste
- Water1/4 cup
- Cilantrofor garnish
Langkah
- 1
Pat the seabass fillets dry and season with salt and pepper. Dredge each fillet in cornstarch, ensuring it's fully coated.
- 2
Heat vegetable oil in a wok or deep pan over medium-high heat. Fry the seabass fillets until golden brown and crispy on both sides. Remove and set aside on paper towels.
- 3
In a separate pan, sauté garlic and ginger until fragrant.
- 4
Add diced onions, red bell pepper, and green bell pepper. Stir-fry for 2-3 minutes until slightly tender.
- 5
In a bowl, whisk together ketchup, white vinegar, sugar, soy sauce, chili sauce (if using), and water to make the sauce.
- 6
Pour the sauce into the pan with the vegetables. Bring to a simmer and cook until the sauce thickens slightly.
- 7
Add the pineapple chunks to the sauce and stir to combine.
- 8
Gently place the fried seabass fillets onto a serving plate. Pour the sweet and sour sauce with vegetables and pineapple over the fish.
- 9
Garnish with fresh cilantro sprigs before serving.
