Sweet and Sour Fish (Ikan Masak Tiga Rasa)

Sweet and Sour Fish (Ikan Masak Tiga Rasa) is a traditional Malaysian dish that delights with its harmonious blend of flavors. Crispy fried fish fillets are enveloped in a tangy sweet and sour sauce, enriched with aromatic spices and herbs. This dish is much-loved among seafood enthusiasts and pairs well with steamed rice or noodles. Its sweet, tangy, and savory notes make it an attractive choice for intimate dinners or marking special events. The vibrant colors and fragrant aroma make it as appetizing to look at as it is to eat.

Ingredients

• 4 fillets white fish fillets
• 1/2 cup pineapple chunks
• 1 medium bell pepper, sliced
• 2 cloves garlic, chopped
• 1 tbsp soy sauce
• 2 tbsp vinegar
• 3 tbsp ketchup
• 1 tbsp sugar
• 1 tbsp cornstarch
• 1/2 cup water
• 2 tbsp oil

Instructions

1. Pat the fish fillets dry and season evenly with salt and pepper.
2. Heat 2 tbsp oil in a pan over medium heat. Fry the fish until golden brown on both sides. Remove and set aside on a paper towel-lined plate.
3. In the same pan, sauté chopped garlic and sliced bell pepper over medium heat until the garlic is golden and the bell pepper is slightly softened.
4. Add pineapple chunks, soy sauce, vinegar, ketchup, sugar, and water to the pan. Stir well and bring to a gentle simmer.
5. In a small bowl, dissolve cornstarch in 1/4 cup water. Slowly add the cornstarch slurry to the pan, stirring constantly until the sauce thickens.
6. Return the fried fish fillets to the pan, turning to coat them thoroughly with the sauce.
7. Transfer the fish to a serving dish, and garnish with extra pineapple or bell pepper slices if desired.
8. Serve immediately with steamed rice.

Keywords: Dinner, Seafood, Crispy, Tangy, Sauce

Spice Rack: Garlic, Soy Sauce, Vinegar, Ketchup, Sugar, Cornstarch

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