Ingredients

  • Serves 2-4 people
  • 1 snapper fish (size 600 g)

  • 300 g tapioca flour

  • 50 g wheat flour

  • 1 egg

  • 10 g chicken powder

  • 2 g salt

  • 5 g white pepper / black pepper powder

  • 700 ml cooking oil

  • Sweet and sauce sauce:

    330 g tomato sauce

  • 160 ml water

  • 16 g fish sauce

  • 33 g oyster sauce

  • 33 g worcestershire sauce

  • 16 g sesame oil

  • 26 g rice vinegar

  • 166 g sugar

  • 33 g chicken powder

  • 15 g garlic (coarsely chopped)

  • 15 g cooking oil

  • 30 g bid red chili (deseeded and sliced into 1 cm thick pieces)

  • 30 g large green chili (deseeded and sliced into 1 cm thick pieces)

  • 15 g leeks (sliced into 1 cm thick pieces)

  • 30 g pineapple (optional)

Kakap Asam Manis
Recipe Courtesy of
Darmawan

Kakap Asam Manis

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A popular fish of choice in Indonesian seafood restaurants, kakap or snapper is a lean fish with tender meat that’s versatile for cooking with any kind of sauces! Try out this Kakap Asam Manis (Sweet and Sour Snapper) for a fulfilling meal. The snapper is covered in batter and deep fried before it is coated with a deliciously tangy sweet and sour sauce. Adding pineapples to the dish offers a zesty finish that is guaranteed to excite the taste buds. Serve it warm during dinner so you can still feel the crunch.
  • Easy
  • 60 min
  • 30 min
  • 15 min
  • 2 steps
  • 23 Ingredients
  • Easy
  • 2 steps
  • 23 Ingredients
  • 60 min
  • 30 min
  • 15 min

Directions

  1. Marinate and fry the snapper

    • Fillet the fish and slice into 1cm thick pieces.

    • Set aside the fish bones.

    • Wash the fish meat thoroughly, then put it in a bowl.

    • Crack 1 egg and add to the fish. Add the wheat flour, chicken powder, salt, white pepper / black pepper powder. Mix well to combine.

    • Prepare a frying pan with cooking oil on medium heat.

    • Pour the tapioca flour into a bowl or dish.

    • Coat each piece of fish by dipping it into the tapioca flour. 

    • Fry the fish pieces until golden brown and set aside.

    • After frying the fish meat, coat the fish bones with the tapioca flour and fry until golden brown. Set aside.

    When doing the fillet, try not to break the spine of the fish when removing it, so it is easier to fry later.

    Marinate and fry the snapper


  2. Make the sweet and sour sauce

    • Heat the oil in a saucepan on medium heat.

    • Then sauté the chopped garlic until fragrant.

    • To the pan, add the big red chili, big green chili, leeks, pineapple (optional).  

    • Sauté until the vegetables have softened.

    • Then add water, fish sauce, oyster sauce, worcestershire sauce, sesame oil, rice vinegar, sugar and chicken powder. Mix well.

    • Cook the sauce until it thickens. then set it aside.

    Adding pineapple to the Sweet and Sour sauce is optional as without pineapple the sauce itself will be sour. If you prefer a more sour sauce, go with the pineapple!

    Make the sweet and sour sauce


Plate and Serve!

  • Place the fried fish bones on your serving plate, then arrange the fried fish fillets on top of the fish bones.

  • Pour the sweet and sour sauce over the fish. 

  • It is now ready to serve!

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 1 snapper fish (size 600 g)

    • 300 g tapioca flour

    • 50 g wheat flour

    • 1 egg

    • 10 g chicken powder

    • 2 g salt

    • 5 g white pepper / black pepper powder

    • 700 ml cooking oil

    • Sweet and sauce sauce:

      330 g tomato sauce

    • 160 ml water

    • 16 g fish sauce

    • 33 g oyster sauce

    • 33 g worcestershire sauce

    • 16 g sesame oil

    • 26 g rice vinegar

    • 166 g sugar

    • 33 g chicken powder

    • 15 g garlic (coarsely chopped)

    • 15 g cooking oil

    • 30 g bid red chili (deseeded and sliced into 1 cm thick pieces)

    • 30 g large green chili (deseeded and sliced into 1 cm thick pieces)

    • 15 g leeks (sliced into 1 cm thick pieces)

    • 30 g pineapple (optional)

    Nutrition
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