Sweet and Sour Fish Fillet
Learn how to make a delicious and easy sweet and sour fish fillet. This recipe uses simple ingredients and offers a tangy twist to your fish dishes. Try it today!
Servings: 4 servings
Calories: 310kcal
Ingredients
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
Instructions
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.
Video
Watch the Video on How to Cook Sweet and Sour Fish Fillet:
Notes
Cooking Tips for Sweet and Sour Fish:
- For a healthier alternative, bake the fish fillets instead of frying. Place them on a parchment-lined baking sheet and cook in a preheated 356°F (180°C) oven until golden and fully cooked, around 15 minutes.
- To enhance the sweet and sour sauce's flavor, consider adding chili flakes or a splash of Worcestershire sauce for a subtle kick.
- If a thicker consistency is desired, gradually increase the cornstarch amount. Mix additional cornstarch with water, then cook until the sauce reaches the preferred thickness.
- Infusing vibrant hues and wholesome goodness, consider enriching the sauce with an array of diced vegetables like bell peppers, carrots, or snap peas. Simply sauté these slender slices before incorporating them into the flavorful blend.
- If time constraints arise, you can proactively prepare the sweet and sour sauce. Store it securely in an airtight container within the refrigerator's cool embrace. When ready to savor the dish, gently reheat the sauce on the stovetop, pouring its tantalizing warmth over freshly fried or baked fish fillets.
- Avoid overcrowding the pan when frying the delicate fish fillets. Opt for a batch-by-batch approach to ensure even cooking and a delightfully crisp texture that tantalizes the taste buds.
- Once the tangy sauce drenches the crispy fish fillets, serve them promptly to fully enjoy their texture contrast. This delectable entree pairs seamlessly with steamed rice or noodles, crafting a satisfying main course.
- Explore diverse fish fillet varieties to uncover your personal favorite rendition. White-fleshed selections like cod, haddock, or snapper can beautifully substitute the recommended options.
- Should you desire an accentuated sweetness, feel free to customise the sugar quantity per your palate's preference. Commence with the outlined measurement, then gradually augment if desired.
- Garnish the vibrant plate with fresh cilantro or parsley sprigs, imparting a pop of verdant hue and zesty fragrance. A final squeeze of lemon or lime juice just prior to savoring can further elevate the harmonious flavour profile.