How To Cook Fish Fillet with Sweet and Sour Sauce
Recipe type: Fish Recipes
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Serves: 3 to 4 servings
A tasty sweet and sour fish fillet for those who like to eat fish without those tiny fish bones.
For the fish:
  • 2 medium size labahita, lapu-lapu or maya-maya
  • 1½ to 2 cups Japanese bread crumbs
  • ¾ cup cornstarch for coating
  • 4 calamansi, juice extracted
  • 3 eggs, beaten
  • salt and pepper
  • MSG or granulated seasoning
For the Sweet and Sour Sauce:
  • 1 pc onion, quartered
  • 1 clove garlic, minced
  • 2 Tbsp. cornstarch
  • 1½ Tbsp sugar
  • ¼ cup water
  • 1 cup pineapple juice
  • ¼ cup vinegar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. margarine
  • ¼ cup cucumber, cubed
  • 1 pc tomato, slices
  • 1 pc bell pepper, sliced
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  1. Clean the fish and remove the skin. Separate the flesh from the fish bones and cut the fillet into 1 inch crosswise.
  2. Rub the fillet with calamansi juice, salt, pepper and MSG.
  3. Before frying, coat with cornstarch then dip in beaten eggs and roll in bread crumbs.
  4. Deep fry in a medium heat until golden brown. Set aside.
  5. To make the sauce, in a saucepan mix thoroughly the cornstarch and sugar in ¼ cup water.
  6. Add in onion, garlic, cucumber, tomato, bell pepper, pineapple juice, vinegar, soy sauce, and margarine.
  7. Cook over medium heat stirring constantly until the mixture starts to boil.
  8. Cook for about 2 minutes more until the sauce thickens then pour over fried fish fillets.
  9. Serve hot.
Nutrition Information
Serving size: 300 grams Calories: 310
Recipe by Panlasang Pinoy Meat Recipes at