Side Dish
Comments 4

Ikan Asam Manis (Sweet & Sour Fish)

Today, I want to share an embarrassing side of mine. Please don’t laugh. Promise? Pinky promise? Ok.

This was only the second time I bought a whole fish, ever. It’s not because I have too much money, so I always buy the fillets one. No no. You want to know why? Because I can NOT touch a whole fish. Not even the small one. I CAN’T, I just CAN’T. Don’t ask me why *you promise not to laugh*. I can not touch any kind of seafood that still alive *for shell fish* and the ones that still have head or the same look when they still alive (prawns, fish, crab).

The first time my mum asked me to clean the fish she bough from the market. I think I was only 15 that time, but I already attend the cooking school. So, she thought I’ll clean the fish for her. And she left me for a nap. When she woke up and check the fish, it’s still in the plastic bag. I haven’t touch anything. Then, she dragged me to the sink and forced me to clean the fish. And when she tried to drag me, I was crying like crazy. Real cry. Finally she gave up, and she said that I’m silly. Because I have to work with lots of stuffs including whole fish and other things in the cooking world.

Well, that’s me. Yes, I worked in a proper hotel’s kitchen before. But no, I never touch anything alive. That’s why I always prefer to be in the pastry section 😛

Back to the recipe. Hubby cleaned, prepared, cooked the fish. I only make the sauce and tell him what to do with the fish 😀


1 whole fish (I used red snapper)

100g frozen peas

1 onion

3 garlic cloves

1 medium size carrot, sliced

sweet and sour sauce

salt and pepper


How to:

– Cleaned the inside part of the fish. Make 3 scars on each side.

– Rub some salt all over the fish. And a squirt of lime juice.

– In a preheated oil in a large wok / pan, cook the fish for 3 minutes on each side.

– Serve it in a plate and pour the sauce all over it.

– Enjoy with warm jasmine rice.



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