Ikan Asam Manis

Ingredients(for 1 medium fish fillet with sauce (approx. 200g serving))

• 300g Fresh snapper fillet (ikan kakap, boneless)
• 1 tablespoon Lime juice (jeruk nipis)
• 1/2 teaspoon Salt (garam)
• 1/4 teaspoon Black pepper (lada hitam)
• 1 tablespoon Cornstarch (maizena)
• 3 cloves Shallots (bawang merah, thinly sliced)
• 2 cloves Garlic (bawang putih, minced)
• 1 medium Tomato (chopped)
• 1/4 cup Pineapple (nanas, diced)
• 1 piece Red chili (cabe merah, deseeded and sliced) - optional
• 2 tablespoons Tamarind water (air asam jawa)
• 1 teaspoon Palm sugar (gula jawa, or brown sugar)
• 1 teaspoon Low-sodium soy sauce (kecap asin)
• 1/2 cup Water (for sauce)
• 1 tablespoon Cooking oil (for pan-frying)
• 1 stalk Spring onion (daun bawang, sliced for garnish) - optional

Instructions

1. 1

   Pat the snapper fillets dry. Rub with lime juice, salt, and black pepper. Let marinate for 5 minutes.

   5 minutes

   Marinating helps remove any fishy odor and infuses flavor.

2. 2

   Lightly coat the fish fillets with cornstarch on both sides.

   2 minutes

   Cornstarch creates a light, crispy layer without deep-frying.

3. 3

   Heat 1 tablespoon of cooking oil in a non-stick pan over medium heat. Pan-fry the fish until golden brown on both sides, about 2-3 minutes per side. Remove and set aside.

   7 minutes

   Avoid moving the fish too much to keep the crust intact.

4. 4

   In the same pan, sauté shallots and garlic until fragrant. Add chopped tomatoes, pineapple, and chili (if using). Cook for 2 minutes.

   4 minutes

   Use ripe tomatoes and fresh pineapple for best flavor.