Fish Fillet with Sweet and Sour Sauce is another variety of popular sweet and sour dish that is commonly served in Chinese restaurants. The fish fillet comes fried in a crispy batter then the fish fillet mixed in sweet and sour sauce made of vinegar, pineapples, tomatoes, sugar and cornstarch.
There are many kinds of fish fillet you can use, if you can’t find labahita (surgeon fish) or lapu-lapu (grouper), you can use cream dory fillet or tilapia fillet since those fishes have tasty and white flesh. Since tilapia is common and popular to our place, tilapia is one of my favorite fish fillet. This dish is very easy to cook and usually served as main dish over steamed rice.
This is my version of Sweet and Sour Filipino Style Fish Fillet, my friends and family love it and I know you will this too.
For the fish:
2 medium size tilapia or labahita (surgeon fish) or lapu-lapu (grouper) or cream dory fillet
1½ cup Japanese bread crumbs
4 pcs. lemon, juice extracted
2 pcs. eggs beaten
1 tbsp. salt or salt to taste
1 tsp. pepper or pepper to taste
For the Sweet and Sour Sauce:
2 pcs. of green bell pepper (optional)
2 clove garlic, minced
1 pc. onion, quartered
1½ tbsp. sugar or more
2 tbsp. cornstarch
1 tbsp. butter or margarine
1 cup pineapple juice
¼ cup cucumber, half round sliced (optional)
1 pc. tomato, half round sliced (optional)
¼ cup water
¼ cup vinegar
1 tbsp. soy sauce
For the fish:
Wash and clean the fish, remove the skin and separate the flesh from the fish bones and cut the fillet into 1 inch crosswise.
Rub the fillet with lemon juice, a touch salt and pepper.
Then dip in beaten eggs, add a touch of salt and roll in bread crumbs.
Deep fry over medium heat until golden brown and set aside.
For the Sweet and Sour Sauce:
Mix thoroughly the cornstarch and sugar in ¼ cup water in a saucepan over low heat.
Add in green bell pepper, garlic, onion, tomato (optional), cucumber (optional), pineapple juice, soy sauce, vinegar and butter.
Turn the stove over medium heat, stir constantly until the mixture starts to boil.
Cook for about 2-3 mins. or more until the sauce thickens then pour over fried fish fillets.
Serve while it’s hot,
Share and Enjoy!!!
Fish Fillet with Sweet and Sour Sauce (Filipino Style)
Embutido is basically Filipino style meatloaf. This dish is well known in every Filipino table during special occasions and holidays like Christmas, New Year’s Eve, Weddings, Fiestas and etc. Embutido can be made with any type of ground meat, but using pork is the most popular. It can be pan fried or breaded to give extra texture. It can be served with the dipping sauce of your choice.
Embutido is a Spanish word that refers to a sausage, usually made from pork and spices wrapped in hog casings, that’s one of the ingredients to this classic Filipino dish. This classic Filipino style meatloaf is one of the easiest recipes that you can easily learn how to make. Today I will give you my version of Pork Embutido Filipino. Enjoy!
2 lbs. ground pork
3 pcs. hard boiled eggs (sliced)
2 pcs. raw eggs
10 pcs. sausage or 6 pcs. hotdogs (cut in half lengthwise)
2 cups bread crumbs
1½ cup raisins
½ cup sweet pickle relish
½ cup tomato sauce
1 cup carrots, minced
2 cups cheddar cheese, grated
1 cup onion, minced
1 cup green bell pepper, minced
1 cup red bell pepper, minced
1 tsp. salt or salt to taste
½ tsp. pepper or pepper to taste
In a large container place the ground pork in, then add the bread crumbs, break the raw eggs; add it in. Then mix well.
Add the carrots, bell pepper “red and green”, pickle relish, onion, and cheddar cheese and mix thoroughly.
Then add the tomato sauce raisins, salt, and pepper then mix well.
Place the meat mixture in an aluminum foil and flatten it.
Add in the sliced boiled eggs and sliced sausage alternately in the middle of the flattened meat mixture.
Roll the foil to form a cylinder shape locking the eggs and sausages in the middle of the meat mixture.Lock the edges of the foil if done.
Place in a steamer and let cook for 50 – 60 mins.
Then after that, set aside for a minute and then place inside the refrigerator until temperature turns cold.
Beef afritada is a variation of the popular Chicken Afritada which is a basic Filipino tomato based chicken stew. Instead of chicken, you use beef. Basic ingredients include potatoes, carrots, and tomatoes. Unlike Chicken Afritada the only drawback about using beef is the time it takes to prepare. Basically it takes longer for beef to become tender than chicken or pork. So most of the time is spent continuously cooking the beef in medium heat until it becomes tender. I highly recommend using a pressure cooker if you want to decrease cooking time, it can really help.
Beef Afritada is a well known Filipino recipe that’s mostly cooked during special occasions, especially during “Fiesta”, a religious festival, or any event marked by festivities or celebration. In my home town this is one of the best dishes to serve during Fiesta. I asked my mother to teach me how to cook this dish, so today this is my version of Beef Afritada. Enjoy.