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)
Pork Sisig, also called Sizzling Pork Sisig, is a dish that is made of chopped pig’s head parts (ears, cheeks, face, snout) and chicken liver. It’s usually served in a sizzling platter garnished with chopped onion, chili pepper, and sprinkled with squeezed calamansi (lime juice). It sounds weird I know, at first I was confused, but trust me even foreign people really love this sizzling stuff.
This delicious Filipino dish is a popular “Pulutan” (Bar Food) – food eaten with alcohol like Wine, Beer, Rum and Etc. This delicious dish can also be categorized as a main dish.
It originated from the culinary capital of the Philippines. Pampanga. Pork Sisig was invented by the late Lucia Cunanan. She was popularly known as Aling Lucing “The Sisig Queen” back in 1970’s. And as the years went by, variations of Sisig were developed. Cooks began topping the dish with raw egg while the platter is still sizzling and pork cracklings and mixing it with pig’s brain or mayonnaise. Check out our home made pork cracklings recipe.
Lamb is a type of red meat from young sheep (under a year old). Depending on the cut lamb can have more calories than beef or pork, but this can be offset if you trim off the fat. Lamb has less marbling so once the fat is trimmed it is much leaner form of protein. Not only is it a rich source of high-quality protein, it is also a freat source of many vitamins and minerals, including iron, zinc, and vitamin B12.This. This makes lamb a very healthy choice.
Lamb is a popular choice in many Middle Eastern and European countries. One of the most popular way to prepare is are these grilled Lamb Kabobs.
I’ve heard many people say that lamb has a strong gamey taste. I agree! But first of all you need to make sure you’re actually cooking lamb, not mutton. Lamb is the meat of sheep that are less than a year old. Adult sheep meat is called mutton. Mutton has a much stronger taste and smell.
But even lamb can have a mild gamey taste and smell. Whenever I prepare it at home I always marinate it first in lemon juice, it cuts the gamey taste and smell. Then I marinate the lamb in seasonings before grilling. This makes the Lamb Kabobs tasty and tender. My family loves them! Served with rice pilaf or roasted potatoes they make a delicious meal for our Sunday barbecues.
Here’s my recipe!
Makes 8 Kabobs
2 – 3 Lbs. Boneless Leg of Lamb
1 Cup Olive Oil
1 Tbs. Minced Garlic
1 Tsp. Rosemary
Pinch of Salt & Pepper
1 Green Pepper
1 Pkg. Mushrooms
Wash lamb, trim fat, cut into 1″ cubes
Place cubes in large ziplock bag and squeeze lemon juice over all.
Shake bag to cover the meat.
Refrigerate about 1 hour.
After 1 hour remove lamb cubes from lemon juice and rinse.
Place in a clean ziplock bag and add olive oil and spices.
Shake to cover meat.
Marinate in refrigerator for at least 3 hours.
Cut green pepper and onion into 1″ pieces.
Skewer meat, peppers, mushrooms, and onion on metal or bamboo skewers. Alternate meat and veggies.
Grill to desired doneness or about 5 -7 minutes. Do not over cook. Meat should be pinkish in the middle.
For some reason guests seem to be impressed with you serve seafood, as long as they’re not allergic to it. Serving extra large shrimp is always a crowd pleaser; making them into Shrimp Scampi makes it more impressive. I could never figure out why, since Shrimp Scampi is so easy to make, the only down side in my opinion is that you have to saute the shrimp just before you serve it. Regular scampi does not taste good cold.
I love this baked version because you can prep it before guests arrive and pop it in the oven just before you serve it. Baked Scampi leaves you free to chat with your guests instead of sauteing in the kitchen. I added this dish to our Christmas dinner this year when we had several unexpected out of town relatives in town. I prepThey loved it!
Pre-heat oven to 425 degrees.
1/2 cup white wine (or chicken stock for non-alcoholic version)
2 pounds large or extra large shrimp, peeled and de-veined
1 stick butter – melted
1 cup panko bread crumbs
1 tsp. crushed red pepper
Salt & Pepper to taste
5 cloves garlic, minced
1/4 cup olive oil
1. Pour wine into 9″ x 13″ baking pan.
2. Squeeze lemon juice over wine. Set pan aside.
3. Place shrimp, crushed pepper, salt, pepper, garlic, and olive oil in large bowl.
4. Toss shrimp to coat with oil mixture.
5. Place shrimp in a single layer in baking pan.
6. Melt butter and place panko in melted butter. Stir until butter is evenly absorbed in panko.
7. Sprinkle panko mixture over shrimp.
8. Bake for 10 – 15 minutes or until shrimp is pink. Do not over cook.
Serve immediately. You can serve this over pasta or with mashed potatoes.
Baked Shrimp Scampi
A crowd pleaser! This new twist on the classic shrimp dish is so easy to make, guests will think you spent hours perfecting it!
My husband announced last week that he would start his low carb diet on Monday. He does this to drop the few pounds he gained during a vacation. I think just about everyone I know comes home carrying a few extra pounds around their waist as souvenirs.
When my husband decides to go on one of these diets meal preparations can be challenging. I’m just glad he said low carb not no carb!
Here’s a chicken recipe using the garlic sauce I recently discovered how to make. The sauce is usually used as a dip or sauce over chicken shawarma or shish taouk, Middle Eastern dishes our family loves. I made a quart of this sauce which I keep in the fridge and I’ve been looking for ways to incorporate it in other dishes.
This Garlic Lemon Chicken is so easy to make, it takes less than half an hour to cook up. I served it with a nice salad, but you can serve it over pasta or rice with a simple veggie side dish.
4 boneless skinless chicken breasts – cut in half lengthwise
1/2 cup flour
1 tbls. finely minced garlic
1 tbls. garlic powder
1 tbls. finely chopped parsley
1 tsp. ground white pepper
1 tsp. sea salt
2 tbls. olive oil
1 tbls. butter
1 can chicken broth
1/4 cup Garlic Sauce (click here for recipe)
1 tbls. corn starch
1/4 cup water
1. Combine flour, garlic (minced and powder), parsley, pepper, and salt in a small plate.
2. Pound chicken pieces with a kitchen mallet until they are very thin – about 1/4″.
3. Roll both sides of chicken pieces in flour mixture.
4. Heat olive oil in frying pan then melt butter in oil.
5. Cook floured chicken pieces in oil until done and golden brown in color. (about 7-8 minutes).
6. Remove cooked chicken from pan and set aside, but do not turn off heat.
7. Pour broth into pan and let boil.
8. Add Garlic Sauce to pan and stir until it dissolves.
9. Cut lemon in half – squeeze juice of one half into pan. Slice remaining half into thin circles and set aside.
10. Mix corn starch with water until corn starch is dissolved.
11. Slowly stir in starch mixture to pan. Sauce will slightly thicken.
12. Return cooked chicken to pan and cover with sauce.
13. Remove from heat and garnish with lemon slices.