Sweet And Sour Barramundi Fish @ Asian Sea Bass Fish with pineapple 🌺||🌺[Ikan Siakap Sweet and Sour]

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 (Recipe is in English and Bahasa Malaysia)

Hello wonderful people. I'm Nora Liban from Malaysia. Welcome to Nora Liban's Kitchen @ Norma Bty Kitchen.  Thank you so much for coming by and I really appreciate it. If you are here for the first time, for your info, I've been posting recipes in my blog since 5th November 2020. My passion is cooking and I believe that everything I do with passion will make me feel fulfilled and satisfied/happy. I hereby assure you that I'll be updating my blog from time to time with new recipes@my own version of recipes or a modified version, therefore stay tuned with Nora Liban's Kitchen. Have a nice day and may God bless!!!

*If you have any queries regarding "this Recipe", feel free to visit my Facebook Page and leave your message there and I'll give you a reply whenever I'm free.*
Pictures of Ingredients 👇👇👇
Whenever I entered a seafood restaurant with my family, the first thing that came to my mind was "Sweet and sour fish" as this is one of my family's favorite dishes. This dish is featured on almost every seafood restaurant menu throughout Malaysia and the price is depending on the type of fish used. "Sweet and Sour fish" is not really about the "recipe" or the "fish" that we used but it is also about "the sauce" and the main ingredient for the sauce is tomato sauce. I learned how to make this dish from my elder sister, Nelly Liban,  when I was still in junior secondary school and here's my version of "Sweet and Sour Barramundi fish with pineapple". I've made this dish a couple of times for my family and today, I'm very delighted to share the recipe with you and I hope you like it. You can use either Grouper, Tilapia or Black pomfret for this recipe. Happy cooking and  here are the ingredients;

Ingredients A
(Bahan - Bahan A)
1). Barramundi Fish @ Asian Sea Bass - 900 grams /
*(Ikan Siakap - 900 gram)
2). Anchovy stock powder - 2 tsp /
*(Serbuk Perasa Ikan bilis - 2 sdt)
3). Salt - to taste /
*(Garam - secukup rasa)
4). Tapioca flour/Potato starch/Corn starch/All purpose flour - 3 tbsp /
*(Tepung Ubi/tepung kentang/tepung jagung/tepung serbaguna - 3 tbsp /
Methods for A
(Cara membuat untuk A)
1). Score the fish few times and rub salt and anchovy stock powder onto it. Set aside for 10 minutes. 
*(Kelarkan ikan beberapa kali dan lumurkan dengan garam dan serbuk perasa ikan bilis. Ketepikan selama 10 minit)
2). Heat enough oil in a wok. Coat the fish evenly with 3 tbsp of tapioca flour or potato starch.
*(Panaskan minyak secukupnya dalam kuali. Salutkan ikan dengan 3 sdm tepung ubi atau tepung kentang).
3). Shake off the excess flour from the fish and deep fry until golden brown on both sides. Drain the fried fish on paper towel and set aside.
*(Goreng ikan dengan minyak penuh hingga berwarna perang keemasan. Toskan ikan goreng atas tisu dapur).
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Ingredients B
(Bahan-Bahan B)
1). Canned pineapple or fresh pineapple - 130 grams, cut into chunks /
*(Nanas tin atau nanas segar - 130 gram, potong dalam betuk kiub)
2). Red capsicum - 1/2 pc, sliced /
*(Capsicum merah - 1/2 biji, dihiris)
3). Green Capsicum - 1/2 pc, sliced /
*(Capsicum Hijau - 1/2 biji, dihiris)
4). Tomato - 2/3 pieces, cut into wedges. I used cherry tomato /
*(Tomato - 2/3 biji, saya guna cherry tomato)
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Ingredients C
1). Garlic - 5 cloves , minced /
*(Bawang Putih - 5 ulas, dicincang)
2). Ginger - 2 cm, minced /
*(Halia - 2 cm, dicincang)
3). Shallot(s) - 2 pcs, minced /
*(Bawang Merah - 2 biji, dicincang)
 ----
Ingredients D
(Bahan - Bahan D)
1). Tomato sauce - 12 tbsp /
*(Sos Tomato - 12 sdm)
2). Chilli Sauce - 6 tbsp /
*(Sos Cili - 6 sdm)
3). Plum Sauce - 2 tbsp /
*(Sos Plum - 2 sdm)
4). Black Rice Vinegar - 1 tbsp /
*(Cuka Beras Hitam - 1 sdm)
5). Anchovy stock powder - 1 tsp /
*(Serbuk Pati ikan bilis - 1 sdt)
6). Salt - to taste /
*(Garam - secukup rasa)
7). Brown Sugar - 5 tbsp or to taste /
*(Gula Perang - 5 sdm atau secukup rasa)
8). Water - 12 tbsp /
*(Air - 12 sdm)
👉Combine ingredients D in a saucepan, stir well and bring to a boil over low heat. Turn off the heat and set aside.
*(Masukkan semua bahan - bahan D dalam satu periuk, gaul rata dan masak dengan api perlahan sehingga mendidih. Matikan api dan ketepikan)
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Ingredients E - mix well
(Bahan - Bahan E - Campur rata )
1). Tapioca Flour or potato starch - 1 tsp /
*(Tepung Ubi atau tepung kentang - 1 sdt)
2). Water - 6 tbsp /
*(Air - 6 sdm)
----
Oil for frying - sufficient amount /
*(Minyak untuk mengoreng - secukupnya)
----
👇
Method 
(Cara Membuat)
1). Heat 4 tbsp(add more oil if needed) of oil in a wok.  Put in garlic and ginger and stir fry until fragrant.
*(Panaskan 4 sdm(tambah minyak jika perlu) minyak. Masukkan bawang putih dan halia dan kacau hingga wangi).

2). Add pineapple chunks and tomatoes and quickly toss the vegetables in hot oil a couple of times or for about 30 seconds over high heat.  
 *(Masukkan nanas dan tomato. Kacau sekejap selama 30 saat dengan api besar).

3). Then pour in the sweet and sour sauce(ingredients D). Stir well and bring the gravy to a boil over medium heat.
*(Masukkan bahan - bahan D. Kacau rata dan masak kuah/sauce dengan api sederhana sehingga mendidih).

4). Once the gravy is boiling, add in the tapioca flour solution(ingredients E), stir well until the sauce has thickened and bubbling. Put in the capsicum slices, stir for a while for about 30 seconds and turn off the heat.
*(Bila kuah sudah mendidih, masukkan bahan E, kacau rata hingga kuah pekat. Masukkan hirisan capsicum, kacau sekejap selama 30 saat dan matikan api).

5). Lastly, pour the gravy/sauce onto the fried fish and ready to be served.
*(Akhir sekali, tuangkan kuah/sos di atas ikan goreng tadi. Sedia untuk dihidang).


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