📸 Image coming soon for Fish Fillet with Sweet Sour and Spicy Sauce
Fish Fillet with Sweet Sour and Spicy Sauce
Pencuci Mulut • Malaysia
How to Make Fish Fillet with Sweet Sour and Spicy Sauce (Traditional & Healthy Version)
Fish Fillet with Sweet Sour and Spicy Sauce is a classic Malaysian dish, celebrated for its vibrant fusion of flavors and multicultural roots. In Malaysia, this recipe is popular across communities, from Chinese kopitiams to Malay warungs, reflecting the country's diverse culinary heritage. The dish features succulent fish fillets, lightly pan-seared, then coated in a tangy, spicy, and sweet sauce made with fresh local ingredients like cili merah (red chilies), tomatoes, and limau nipis (lime). The balance of flavors is unmistakably Malaysian, blending sweetness from natural sources, heat from chilies, and sour notes from lime and tamarind. This healthy version is designed for calorie-conscious eaters, minimizing oil and sugar, and highlighting fresh herbs such as daun ketumbar (coriander leaves) and serai (lemongrass) for a fragrant finish. It's a great choice for anyone seeking authentic Malaysian cuisine with a modern, health-focused twist. Enjoying this dish connects you to Malaysia's multicultural traditions, where food is often shared during family gatherings and festive occasions.
Bahan-bahan(untuk One fish fillet with sauce, served with steamed rice or salad)
- 2 pieces (120g each) Fish fillet (snapper, tilapia, or dory) (ikan fillet)
- 2 tablespoons Cornstarch (for light coating)
- 1 tablespoon Olive oil (healthy alternative)
- 1 medium Red chili (cili merah) (finely sliced)
- 1 medium Tomato (diced)
- 1/2 cup Pineapple (fresh, diced) - pilihan
- 2 cloves Garlic (minced)
- 1-inch piece Ginger (minced)
- 1 stalk Lemongrass (serai) (bruised and chopped)
- 2 teaspoons Low-sodium soy sauce
- 2 teaspoons Rice vinegar (or limau nipis juice)
- 1/2 tablespoon Palm sugar (gula Melaka) (grated)
- 1/4 cup Water (for sauce)
- 1 tablespoon Coriander leaves (daun ketumbar) (chopped for garnish)
Arahan
- 1
Pat fish fillets dry and lightly coat with cornstarch. This creates a crisp texture with minimal oil.
5 minutes
Ensure fillets are dry for even coating.
- 2
Heat olive oil in a non-stick pan. Pan-sear fish fillets for 2-3 minutes per side until golden and cooked through. Remove and set aside.
8 minutes
Avoid overcrowding the pan for optimal browning.
- 3
In the same pan, add garlic, ginger, and lemongrass. Sauté until aromatic.
3 minutes
Stir continuously to prevent burning.
- 4
Add red chili, tomato, and pineapple. Stir-fry until tomatoes soften and pineapple releases juice.
3 minutes
Fresh pineapple adds natural sweetness; skip for lower sugar.
Kenapa hidangan ini sihat
By pan-searing instead of deep-frying and relying on fresh, local ingredients, this Malaysian dish is lower in calories and saturated fats. The balance of protein, natural fiber, and vitamins makes it a wholesome meal that supports weight management and heart health. It's ideal for those seeking authentic flavor without compromising nutrition.
This Fish Fillet with Sweet Sour and Spicy Sauce recipe is rich in lean protein from fish, essential for muscle repair and overall health. The sauce incorporates antioxidants from tomatoes, ginger, and garlic, and healthy fats from olive oil. Pineapple adds vitamin C, while coriander leaves contribute minerals and fiber. Using low-sodium soy sauce and minimal palm sugar keeps the sodium and added sugar content low, making it suitable for calorie-conscious eaters.
Petua
- 💡Tip 1: Use ikan segar (fresh fish) for best flavor and texture.
- 💡Tip 2: Adjust the level of cili merah to suit your spice tolerance.
- 💡Tip 3: Try garnishing with daun limau purut (kaffir lime leaves) for extra aroma.
Penyimpanan & hidangan
Store leftover fish fillet and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain texture. Avoid freezing to preserve sauce quality.
Paling sesuai dihidang: Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 260.0 kcal |
