A Delicious and Easy Recipe
If you’re a fish lover who enjoys a tangy and flavorful twist, then sweet and sour fish fillet is the perfect dish for you. This recipe is especially great for those who prefer boneless fish varieties. While the original recipe suggests using labahita (surgeon fish) or lapu-lapu (grouper), you can easily substitute them with other fish fillets such as cream dory or tilapia, which offer white and tasty flesh. With just a few simple steps, you can create a mouthwatering dish that will leave everyone craving for more.
Preparing the Fish Fillet
Before diving into the cooking process, start by cleaning the fish and removing its skin. Separate the flesh from the fish bones and cut the fillet into 1-inch crosswise pieces. This step ensures that you have bite-sized fillets that are easy to handle and cook evenly.
Next, marinate the fish fillets for enhanced flavor. Rub them with calamansi juice, salt, pepper, and MSG. This simple yet effective marinade will infuse the fillets with a tangy and savory taste that complements the sweet and sour sauce.
Coating and Frying the Fish Fillet
To achieve a crispy texture on the outside of the fish fillets, we’ll need to coat them properly. Begin by coating the fillets with cornstarch, which helps to seal in moisture and create a crispy crust when fried. Then, dip the coated fillets in beaten eggs and roll them in bread crumbs. This process ensures that each fillet is evenly coated and provides a delightful crunch when cooked.
Heat oil in a pan or deep fryer over medium heat. Carefully place the coated fish fillets into the hot oil and fry them until they turn golden brown. Be sure to adjust the heat as needed to prevent burning. Once fried, set the fish fillets aside on a paper towel to remove any excess oil.
Creating the Sweet and Sour Sauce
Now it’s time to prepare the star of the dishâ€”the sweet and sour sauce. In a saucepan, mix cornstarch and sugar with a ¼ cup of water. Stir until the ingredients are thoroughly combined. Then, add in finely chopped onion, garlic, cucumber (optional), tomato (optional), bell pepper, pineapple juice, vinegar, soy sauce, and margarine. These ingredients create a flavorful and balanced sauce that perfectly complements the fried fish fillets.
Place the saucepan over medium heat and stir constantly until the mixture starts to boil. Continue cooking for approximately 2 more minutes until the sauce thickens to the desired consistency. The combination of cornstarch and sugar acts as a thickening agent, giving the sauce a velvety texture. Once the sauce is ready, pour it over the fried fish fillets.
Serving and Enjoying Sweet and Sour Fish Fillet
To fully savor the flavors of this delectable dish, serve the sweet and sour fish fillet while it’s still hot. The crispy and golden fish fillets, coated with a tangy and slightly sweet sauce, will be a feast for your taste buds. You can garnish the dish with some fresh herbs or sprinkle sesame seeds for an extra touch of visual appeal.
This dish is versatile and pairs well with steamed rice or noodles. It can be a standalone main course or served as part of a larger meal with other side dishes. Regardless of how you choose to enjoy it, this sweet and sour fish fillet recipe is sure to impress your family and guests.
Sweet and sour fish fillet is a delightful recipe that combines the goodness of fish fillets with a tangy and flavorsome sauce. It’s easy to prepare, and with a few simple ingredients, you can create a dish that will satisfy your cravings. Whether you’re a seafood enthusiast or someone looking to try something new, this recipe is a must-try. So gather your ingredients and embark on a culinary adventure with sweet and sour fish filletâ€”your taste buds will thank you! Want to try a seafood version? Try sweet and sour shrimps!
Notes on The Ingredients:
Fish Fillets: Use boneless fish fillets such as labahita (surgeon fish), lapu-lapu (grouper), cream dory, or tilapia. These varieties have white and tasty flesh, perfect for this recipe.
Cornstarch: Coating the fish fillets with cornstarch before frying helps create a crispy texture and seals in moisture. It ensures that the fillets stay tender on the inside while becoming golden brown on the outside.
Pineapple Juice: The tangy sweetness of pineapple juice adds a delightful flavor to the sweet and sour sauce. It balances out the sourness and complements the savory elements of the dish.
Vinegar: Vinegar provides the necessary tanginess in the sweet and sour sauce. It adds a bright and acidic note that cuts through the richness of the fish fillets and brings all the flavors together.
Sweet and Sour Fish Fillet
For the fish:
- 2 medium size labahita lapu-lapu or maya-maya
- 1 1/2 to 2 cups Japanese bread crumbs
- 3/4 cup cornstarch for coating
- 4 calamansi juice extracted
- 3 eggs beaten
- salt and pepper to taste
- MSG or granulated seasoning
For the Sweet and Sour Sauce:
- 1 piece onion quartered
- 1 clove garlic minced
- 2 Tbsp. cornstarch
- 1 1/2 Tbsp sugar
- 1/4 cup water
- 1 cup pineapple juice
- 1/4 cup vinegar
- 1 Tbsp. soy sauce
- 1 Tbsp. margarine
- 1/4 cup cucumber cubed
- 1 piece tomato slices
- 1 piece bell pepper sliced
How To Cook Sweet and Sour Fish Fillet
- Clean the fish and remove the skin. Separate the flesh from the fish bones and cut the fillet into 1 inch crosswise.
- Rub the fillet with calamansi juice, salt, pepper and MSG.
- Before frying, coat with cornstarch then dip in beaten eggs and roll in bread crumbs.
- Deep fry in a medium heat until golden brown. Set aside.
- To make the sauce, in a saucepan mix thoroughly the cornstarch and sugar in 1/4 cup water.
- Add in onion, garlic, cucumber, tomato, bell pepper, pineapple juice, vinegar, soy sauce, and margarine.
- Cook over medium heat stirring constantly until the mixture starts to boil.
- Cook for about 2 minutes more until the sauce thickens then pour over fried fish fillets.
- Serve hot.
Watch the Video on How to Cook Sweet and Sour Fish Fillet:
Cooking Tips for Sweet and Sour Fish: