Fish Fillet with Sweet & Sour Sauce (Filipino Style)
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.
Ingredients:
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
Directions:
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!!!
- 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. 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
- 1 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!!!
