Spicy Sweet and Sour Tilapia Delight

Nila Asam Manis Pedas

Ingredients:

• For the Fish:

  • 2 large tilapia (ikan nila)
  • 1 tablespoon lemon juice or lime juice

• For the Batter:

  • 3 tablespoons all-purpose flour
  • 2 tablespoons rice flour
  • 150 ml water (mixed and stirred until smooth)

• For the Sauce:

  • 2 tablespoons butter
  • 8 red chilies, sliced diagonally
  • 5 bird’s eye chilies, sliced diagonally
  • 1 scallion, sliced diagonally
  • 1 carrot, julienned
  • 1 onion, finely sliced
  • 5 cloves garlic, roughly chopped
  • 4 tablespoons tomato sauce
  • 3 tablespoons chili sauce
  • Salt, sugar, pepper to taste
  • Chicken bouillon powder (optional)
  • 1 teaspoon lemon juice or lime juice
  • 1 teaspoon cornstarch (dissolved in a bit of water)
  • 350 ml water
  • Cooking oil, as needed

Instructions:

1. Prepare the Fish:

   • Clean the tilapia thoroughly and make incisions along the back.
   • Marinate with lemon or lime juice, and set aside.

2. Batter and Fry:

   • Combine all-purpose flour and rice flour with 150 ml of water to create a smooth batter.
   • Dip the marinated fish into the batter, ensuring it is evenly coated.
   • Heat oil in a frying pan over medium heat. Fry the fish until cooked through and golden brown, ensuring the skin doesn’t burn quickly. Remove and set aside.

3. Make the Sauce:

   • In a separate pan, melt the butter over medium heat.
   • Sauté the onions and garlic until fragrant.
   • Add the red chilies, bird’s eye chilies, and carrots. Stir well.
   • Pour in the water, followed by the tomato sauce and chili sauce. Mix thoroughly.
   • Once the carrots begin to soften, add the scallions and lemon or lime juice.
   • Season with salt, sugar, pepper, and chicken bouillon powder if using. Adjust to taste.
   • Finally, stir in the cornstarch slurry and cook until the sauce thickens and bubbles.

4. Serve:

   • Pour the sweet and spicy sauce over the fried tilapia.
   • Serve immediately and enjoy this flavorful dish!