Ikan Masak Masam Manis from My Rendang isn't Crispy by Zaleha Kadir Olpin

Ingredients

• 40 g (1⅓ oz) red capsicum (bell pepper), cored and finely diced
• 40 g (1⅓ oz) cucumber, finely diced
• 40 g (1⅓ oz) carrot, peeled and finely diced
• Vegetable oil, as needed
• 1 tsp salt
• 1 Tbsp minced ginger
• 3 cloves garlic, peeled and minced
• 1 large grouper or sea bass, gutted and cleaned
• 1 Tbsp cornflour
• 2 tsp turmeric powder
• 1 tsp cornflour
• 1–2 Tbsp sugar
• ½ tsp sesame oil
• 1 Tbsp oyster sauce
• 1–2 Tbsp white vinegar
• 3 Tbsp sweet chilli sauce
• 1 Tbsp spicy chilli sauce
• 200 ml (6¾ fl oz) water
• 3 Tbsp ketchup
• 40 g (1⅓ oz) pineapple, finely diced
• 1 medium white onion, peeled and sliced