Sweet and Sour Fish Fillet

The sweet and sour fish fillet is a Chinese originated dish where medium cut fish fillets are cooked in a sweet and sour sauce made with ketchup, soy sauce. onion, garlic, ginger, corn starch, pinapple titbits, vinegar, sugar, bell pepper, pepper and salt. With crunchy bell peppers and fresh bits of pineapples, the sweet and sour fish fillet is heaven in every bite. Best partnered with fried rice and chicharap. Yum!

SWEET AND SOUR FISH FILLET RECIPE

Ingredients:

• 1 kilo fish fillet
• 1 large egg
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup cornstarch
• 1 can (277 grams) pineapple tidbits
• ⅓ cup ketchup
• 3 tablespoons vinegar
• 2 tablespoons brown sugar
• ½ cup red and green bell peppers
• 1 large onion (cubed)
• 2 cloves garlic (minced)
• 1 thumb ginger (chopped)
• 1 tablespoon soy sauce
• Salt and pepper to taste
• Oil for frying

Directions:

1. Wash and prepare the fish. Fillet and remove the bones and then cut into bite size pieces. Transfer them to a container. Crack an egg, and then season with salt and pepper. Mix until well blended. Add the cornstarch and mix well. Let it marinate for 15 to 30 minutes.
2. Drain the pineapple tidbits. Set the pineapples aside and then transfer the syrup into a bowl. Add the vinegar, soy sauce, ketchup, brown sugar, salt and pepper to taste. Mix until well combined. Set aside.
3. Heat a lot of oil in a pan. Add the marinated fish and deep fry until golden brown. Transfer them to a strainer or paper towel to drain excess oil.
4. Heat some oil in another pan. Add the garlic and ginger and saute for a few minutes. Then, add the carrots and the red and green bell peppers. Saute them for a bit and then add the pineapple tidbits. Saute them altogether for a few minutes. Add the cubed red onions and saute for a whole minute.
5. Add the sweet and sour sauce. Cover the pan and let it simmer for 2 – 3 minutes.
6. Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water to make a slurry. Add the slurry gradually to the sauce to make it thick. Stir the sauce while pouring the slurry.
7. Once the sauce has thickened, add the fried fish fillet to the pan. Toss them gently to coat with the sauce.
8. Transfer the sweet and sour fish fillet to a serving plate. Serve this on top of a big bowl of hot steaming rice. Yum!

Sweet And Sour Fish Fillet

If you have been an avid fan of my recipe videos, then you’ll already know about or adventure in Mindoro. Aside from all the gala and the picture takings, my greatest highlight during the trip is the moment I caught a large fish! It’s the greatest souvenir yet since it’s not only good for the pictures, but also good for the tummy!

Since this is a large fish, there are a lot of fish fillet recipes we can try on this one. So far, I have enjoyed 3 recipes and the fish is still big! Fishes with large meat are best turned into fish fillets and lot of recipe for sweet and sour fish available on the net. We all know someone who doesn’t like fish because of the bones. By filleting the fish, it is now boneless and can be eaten without any worry. (Remember that filleting is different from flaking!). Fish fillet are often coated in breading and then deep fried. They are either dipped or coated with your choice of sauce.

The first dish which came into my mind after making the fillet is the classic sweet and sour sauce. I made sure to make extra fish fillet because they can be experimented with a variety of sauces.

Among the sauces, the sweet and sour sauce is one of the best ones. Not only because of the complementing flavors, but also because of the medley of flavors and colors offered by this dish. Even a kid who doesn’t like fish will truly be amazed with this one!

If you wanna know how to make sweet and sour fish fillet, read and follow the simple recipe below. Happy cooking!

How To Cook Sweet And Sour Fish

Making some sweet and sour fish fillet is super easy – especially when the fish is already ready! If you are going to fillet the fish from scratch like what I did, prepare all the fish fillet first before making the sauce.

Another way to have a fish is to simply buy from the grocery. You can buy a ready to fry version or the raw version like the cream dory which you still need to cut according to your preferred size. Make sure to make small to medium cuts only, to ensure that the fish will cook through. For this recipe, I added the egg and cornstarch like a seasoned marinade instead of dipping them later. When the fish is ready, time to fry them until the crust is golden brown in color.

Our sauce base would be the syrup from the pineapple tidbits. If you want to strengthen this flavor, you can add pineapple juice or concentrate. Simply mix the rest of the seasonings to the syrup and blend well.

Saute the aromatics, add the sweet and sour sauce. Make sure to do a final taste test because it will be difficult to adjust the taste once the fish fillet is already in the sauce. Lastly, add the pineapple tidbits and the bell peppers. Use both red and green bell peppers for more colors!

I really love my sweet and sour fish fillet with egg fried rice and homemade chicharap. Yum!