📝 About This Recipe
A beloved staple in Indonesian-Chinese coastal cuisine, Ikan Asam Manis features a perfectly deep-fried whole fish or fillets doused in a vibrant, translucent red sauce. This dish perfectly balances the tang of fresh pineapple and lime with the sweetness of palm sugar, creating a sensory explosion of textures and flavors. It is a celebratory centerpiece that brings the bustling energy of a Jakarta seafood night market right to your dining table.
🥗 Ingredients
The Fish
- 600-700 grams Snapper or Sea Bass (whole fish cleaned or large fillets)
- 1 tablespoon Lime juice (to remove any fishy scent)
- 1 teaspoon Salt
- 100 grams Cornstarch (for dredging)
- 500 ml Vegetable oil (for deep frying)
The Aromatic Base
- 3 cloves Garlic (minced)
- 2 cm Ginger (peeled and julienned)
- 1/2 piece Onion (sliced into wedges)
- 2 pieces Red chili (seeded and sliced diagonally)
The Sweet and Sour Sauce
- 5 tablespoons Tomato sauce (Ketchup) (use a high-quality brand)
- 2 tablespoons Chili sauce (Indonesian Saus Sambal for extra kick)
- 100 grams Fresh pineapple (cut into small chunks)
- 1/2 piece Cucumber (seeded and sliced into matchsticks)
- 1/2 piece Carrot (julienned)
- 1.5 tablespoons Sugar (adjust to taste)
- 1 teaspoon Rice vinegar (for extra tang)
- 200 ml Water
- 1 tablespoon Cornstarch slurry (mixed with 2 tbsp water)
👨🍳 Instructions
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1
Clean the fish thoroughly. If using a whole fish, make 3 diagonal slashes on each side to ensure even cooking. Rub with lime juice and salt, then let sit for 10 minutes.
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2
Pat the fish completely dry with paper towels. This is crucial for achieving maximum crispiness.
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3
Dredge the fish in cornstarch, ensuring every nook and cranny is coated. Shake off any excess powder.
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4
Heat the vegetable oil in a wok or large frying pan over medium-high heat. To test if it's ready, drop a pinch of flour; it should sizzle immediately.
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5
Carefully slide the fish into the hot oil. Fry for 5-7 minutes per side (depending on thickness) until the exterior is golden brown and shattered-glass crisp.
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6
Remove the fish and drain on a wire rack or paper towels. Set aside on a serving platter.
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7
In a separate clean pan, heat 1 tablespoon of oil. Saute the garlic, ginger, and onions until fragrant and the onions are translucent.
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8
Add the carrots and red chilies, stir-frying for 2 minutes until the carrots begin to soften.
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9
Pour in the water, tomato sauce, chili sauce, sugar, and vinegar. Stir well and bring to a gentle simmer.
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10
Add the pineapple chunks and cucumber slices. These should only cook briefly to maintain their refreshing crunch.
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11
Give the cornstarch slurry a quick stir and pour it into the bubbling sauce. Stir constantly until the sauce thickens and becomes glossy.
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12
Taste the sauce; it should be a bold balance of sweet and tangy. Adjust with more sugar or vinegar if necessary.
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13
Pour the hot sauce generously over the fried fish just before serving to ensure the fish remains crispy while being coated in flavor.
💡 Chef's Tips
For the crispiest skin, ensure the frying oil is at least 180°C (350°F) before adding the fish. Use fresh pineapple rather than canned if possible; the natural acidity cuts through the fried richness better. If the sauce is too thick, add a splash of water; if too thin, simmer for a minute longer before adding more slurry. Do not pour the sauce over the fish until the very moment you are ready to eat to prevent the batter from getting soggy. If using fillets, cut them into bite-sized cubes for an 'Ikan Koloke' style presentation which is easier for kids to eat.
🍽️ Serving Suggestions
Serve immediately with a bowl of steaming hot jasmine rice to soak up the extra sauce. Pair with a side of 'Cah Kangkung' (stir-fried water spinach) for a balanced Indonesian meal. A cold glass of Es Teh Manis (Indonesian sweet iced tea) complements the spicy-sweet notes perfectly. Add a sprinkle of chopped scallions or fried shallots on top for extra aroma and texture. For a complete feast, serve alongside crackers (Krupuk Udang).