This month’s recipe for grilled fish with a sweet-and-sour ketjap manis dipping sauce was inspired by the focus on seafood in this issue’s Best Restaurants (page 61).

1 Heat the oils on a high heat in a wok till smoking, then carefully add the pork. 2 Cook for two minutes until it colours, then add the sweet potato, red onions, ginger, garlic, chilli, pak choi ...

Glazes, dressings and marinades will be next level with Ketjap Manis, but what is Ketjap Manis, how do you use it, and how is Ketjap Manis made?

Add the chilli, satay paste, fish sauce, ketjap manis, coconut milk and peanuts. Bring to the boil and cook for about 2 minutes until the sauce thickens.

Serve with fries. Ponzu: In a small bowl, combine soy sauce, ketjap manis, fish sauce, mirin, and rice-wine vinegar. Add ginger. Cover, and let stand overnight. Strain through a fine sieve.