Sweet and Sour Fish (Ikan Asam Manis)

Ingredients:

450g white fish fillet, pat dried with paper towel, cut into approximately 2,5 cm squares  

2 tbs all purpose flour 

2 tbs tapioca starch

1 tsp chicken stock powder

Salt and pepper

Cooking oil for deep frying

For Sweet and Sour Sauce:

2 tbs cooking oil

2 cloves garlic, bruised

1 onion, sliced

2 stalks spring onion, diagonally sliced 

1 red chilli, diagonally sliced

4 tbs tomato sauce

2 tbs sugar

1 tsp chicken stock powder

300 ml water

Salt and pepper

1 tsp tapioca starch, mix it with few tbs of water

• In a plate combine the flour, tapioca starch, chicken stock powder, salt and pepper. Preheat the cooking oil over medium high heat. Add the fish fillets into the flour mixture, turn them around until well coated. Deep fry the fish fillets for about 4 minutes on each side or until golden brown, remove from oil, place them onto absorbent paper for few minutes and transfer them to a serving dish. 
• For the sauce, preheat oil over medium high heat, add the garlic and onions, cook until fragrant. Add the spring onions, chilli and cook them for about 2 minutes, add water, tomato sauce, chicken stock powder, sugar, salt and pepper. Once its boiling add the tapioca mixture, stir until thickened, remove from heat and pour it over the fried fish. Serve it immediately with steamed rice.