Sweet and Sour Fish Recipe

This Sweet and Sour Fish Recipe is a colorful medley of fried fish slathered in a Yummy tomato based vegetable sauce made of pineapple tidbits, garlic, ginger, vinegar, sugar, ketchup, water cornstarch, carrots, onions, bell peppers, some salt and pepper to taste, with chopped green onions for garnish.

Sweet and Sour Fish Recipe :

Ingredients

• 1 kilo fish (any fish)
• Salt and pepper to taste
• 1 small can pineapple tidbits
• ¼ cup vinegar
• ¼ cup sugar
• ⅓ cup ketchup
• ½ cup water
• 1 tablespoon cornstarch
• 1 thumb ginger, minced
• 2 cloves garlic, minced
• 1 small carrot ,julienned
• 1 large onion, roughly chopped
• 1 medium bell pepper, julienned
• Oil for frying
• Green onions for garnish

Steps:

1. Prepare the cleaned and descaled fish, give shallow cuts before seasoning with salt and pepper. Fry in a pan with some oil until crispy and golden brown. Set aside.
2. To make the sauce; in a bowl, mix together the pineapple tidbits juice (only), vinegar, sugar, ketchup, and water. Set aside. In another bowl, make a slurry of cornstarch and ¼ cup water, and set aside.
3. In a pan, add a bit of oil, saute ginger, then garlic and carrots. Saute these for a few minutes before adding some onions and bell pepper. 
4. Pour in the sauce, let this simmer for 5 minutes uncovered. Then add in the pineapple tidbits. Taste and add more salt and pepper if needed. Pour in the slurry and mix till the sauce thickens.
5. Place in the fried fishes, douse these with the sauce and garnish with green onions. Transfer onto a serving plate before serving.

How to cook Sweet and Sour Fish with Pineapple?

Paano magluto ng sweet and sour fish? Or “How to cook this Chinese Sweet and Sour Fish?”. A dish commonly sold at Chinese, Chinese-themed restaurants, or food chains. You can find many eating these on special occasions especially on birthdays or small to big celebrations. It’s a filling and healthy dish that is sometimes confused for Spanish Escabeche recipes which closely tastes similar to this but having Spanish origins, it typically using a big ‘whole’ fish rather than the sweet and sour fish which makes use of small or bigger fishes, filet cuts or even battered fish. Some also mix this up with ‘Sarciadong Isda’ a Filipino delicacy that is also tomato based but with less or no vegetables and instead is drenched in a tomato based sauce with scrambled egg.

For this recipe, we’ll be making an easy to follow “Sweet and Sour Fish Filipino style” recipe with the sweet and sour fish ingredients; a choice of fish that is cleaned and descaled with some shallow cuts to help make the sauce penetrate better later on. These are well seasoned with salt and pepper before being fried in a pot with hot oil till it’s golden and crisp. These are set aside while the sauce made of the juice from the can of pineapple tidbits, some vinegar for a strong tangy flavor (this also helps keep the longevity of the fish, which is great for thow meal prepping for a week), sugar for sweetness, ketchup for color and a good amount of savory taste, with water to dilute it all. In another small bowl, make a slurry of cornstarch and a bit of water to be added into the sauce and help it thicken later on. In a pan, with a bit of oil or leftover from frying the fish, saute ginger till aromatic before mixing in garlic, and the carrots, saute these for a bit before adding in the onions and bell pepper. Pour in the sauce and bring to a boil, letting it simmer for 5 minutes just to have all the flavors meld together. Add in the pineapple tidbits, mixing it before giving the sauce a taste, adding more salt and pepper if needed. If it’s ready, add in the cornstarch slurry and mix till it thickens into a slightly watery sauce. Place in the fried fishes, dousing or covering these with the sauce then topping with green onions. Serve as is or place on a serving plate with a side of freshly cooked rice.

Questions :

• Sweet and Sour Fish calories

For a cup or serving of around 100 grams, it can have more or less 105 calories.

• Fishes you can use ?

For this easy sweet and sour fish recipe, you can use any type of fish you like, common FIlipino fishes used are Tilapia, Bangus (milkfish), Sardines, Mackerel, some less common but also great options are salmon for “Sweet and Sour Salmon Filipino style”, snapper for “Sweet and Sour Red Snapper” (sweet and sour snapper). Use whatever fish if readily available to you.

• Alternate Ingredients
  • While ketchup is a great ingredient you can find in almost every household. Using tomato sauce can give you a deeper savory taste. To make “Fried Fish with Tomato sauce” instead of ketchup add 1 tablespoon of tomato sauce.
  • Instead of regular vinegar try using white wine vinegar for “sweet and sour sauce with white wine vinegar”. For those who prefer a less tangy and acidic flavor (from white vinegar), it is also sweeter.

Other Yummy Fish Recipes!

• Beer Battered Fish
• Sweet and Sour Fish Filet (sweet sour fish fillet)
• Fish Escabeche (a colorful vegetable filled fish dish)
• Fish Pochero (a tomato based-fish stew)
• Homemade Fish Ball with Fishball Sauce
• Sardines Fish Ball
• Bangus Steak (Milkfish Steak)

Sweet and Sour Fish Resipi: (Tagalog version)

Mga Sangkap :

• 1kilo ng isda (kahit anong isda)
• Asin at paminta panlasa
• 1 maliit na lata ng pineapple tidbits
• ¼ tasa suka
• ¼ tasa asukal
• ⅓ tasa ketchup
• ½ tasa tubig
• 1 kutsarang cornstarch
• 1 daliri ng luya, tinadtad
• 2 butil ng bawang, tinadtad
• 1 maliit na karot, hiniwa ng maninipis
• 1 sibuyas, hiniwa ng malaki
• 1 kampanilya paminta, hiniwa ng maninipis
• Mantika pang prito
• Dahon ng sibuyas pang dekorasyon

Paano Lutuin :

1. Ihanda ang mga isda, linisin at tanggalan ng kaliskis, bigyan ng mababaw na hiwa bago kuskusin ng asin at paminta. Iprito sa kawali na may mantika hanggang krispy at may pagkakayumanggi ang kulay. Itabi.
2. Para sa sarsa; sa mangkok, haluin ang katas ng pineapple tidbits, suka, asukal, ketchup, at tubig. Itabi. Sa ibang mangkok gawin ang ‘slurry’ haluan ang cornstarch at ¼ tasa ng tubig at itabi.
3. Sa kawali, maginit ng konting mantika at lutuin ang mga luya, bawang at mga karots ng ilang minuto bago haluan ng sibuyas at mga hiwang kampanilya paminta.
4. Ibuhos ang sauce sa kawali at pakuluan ng 5 minuto. Isama ang pineapple tidbits. Tikman at dagdagan ng asin at paminta kung kinakailangan. Ibuhos din ang slurry at haluin hanggang kumapal and sarsa.
5. Ilugar ang mga pritong isda sa kawali, takpan ang mga ito ng sarsa at dekorasyonan ng dahon ng sibuyas. Ilipat sa serving plate bago ihanda.