Fish Fillet with Catsup Sauce
This fish fillet recipe is very similar to the oriental sweet and sour fish fillet recipe. But since there are no vinegar in this recipe, it does not have the sour taste. The flavor of the sauce comes from the banana catsup which is sweet. But if you prefer to use tomato catsup, you can do so in order to have that sweet and sour taste.
- ½ kilo fish fillet
- 1 cup banana catsup
- 1 tsp. salt
- 1 tsp. MSG
- 2 medium sized onions, quartered
- 2 red and green bell peppers, cut into strips
- 2 stalks celery, cut into 1 inch long
- 1 Tbsp. soy sauce
- 1 raw egg, beaten
- 1 Tbsp. cornstarch
- 2 Tbsp. butter or margarine
- Sprinkle salt and MSG on the fish fillet. Let stand for 30 minutes.
- Dip in slightly beaten egg, roll in cornstarch then fry until golden brown. Set aside.
- Saute onions, celery and bell peppers in butter. Stir until half-cooked.
- Season with soy sauce and MSG. Thicken with dissolved cornstarch.
- Add the catsup and stir until well mixed with the sauce.
- Add the fish fillet to the sauce and cook for another 3 minutes. Serve hot with rice.