Malaysian Sweet and Sour Fish (Masam Manis)

Dry rub the salt, corn flour and tapioca starch to the fish and marinade for 30 minutes

When ready, heat 1/2 cup cooking oil in a wok on high heat. When hot enough (<400c), fry the fish skin side down first for 2 minutes and then turn over to fry the other side for another 2 minutes. Set aside and rest.

In the same wok, leave behind 3 Tbsp of cooking oil and fry the shallots, ginger and garlic until fragrant (10 seconds). Next add the cucumber, tomato and pineapple and cook for a minutes or so. Then you add the sauce mixture, mix well and cover with a lid for a minute. Then add the starch solution and cook until the sauce thickens to your desired consistency. Season with salt if necessary.

Serve the fish and sauce on a serving plate.