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Sweet and Sour Alumahan Pin It!
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Sweet and Sour Alumahan

Sweet and sour alumahan is a Filipino dish made of crispy fried Indian mackerel coated in a vibrant, tangy-sweet sauce with colorful vegetables and pineapple.
Prep Time10 minutes
Cook Time20 minutes
Course: Fish Recipe
Cuisine: Filipino
Keyword: alumahan recipe, Filipino sweet and sour recipe, how to cook sweet and sour alumahan, Indian mackerel sweet and sour, sweet and sour alumahan, sweet and sour fish recipe, sweet sour indian mackerel
Servings: 4 servings
Calories: 290kcal
Author: Manny

Ingredients

  • 4 pcs Alumahan or Indian mackerel
  • 1 Tbsp salt and 1 tsp pepper
  • cooking oil for frying and sauteing

Sweet and Sour Ingredients:

  • 1 pc bell pepper
  • 1 pc onion
  • 3 cloves garlic
  • 1 pc carrot
  • 1 small pouch pineapple tidbits or chunks
  • 1 thumbsize ginger
  • 1/4 cup vinegar
  • 1/4 cup sugar
  • 1/3 cup ketchup
  • 1/2 cup water
  • 1 Tbsp cornstarch
  • 1/4 cup water
  • Syrup from pineapple tidbits

Instructions

Sweet and Sour Alumahan

  • Remove the gills, innards and fins of the Indian mackerel (alumahan). Make a shallow cut on the sides of the fish. Season with salt and pepper.
  • Heat cooking oil in a frying pan and fry the fish until golden brown. Remove from pan and transfer to a plate.
  • In a bowl, combine pineapple syrup, vinegar, ketchup, sugar and water. Stir until the sugar is dissolved.
  • Heat cooking oil in a pan and sauté ginger. Add carrot, onion and bell peppers. Stir for a few minutes.
  • Add the sweet and sour mixture and stir for a few seconds. Add pineapple tidbits and season with black pepper.
  • Add cornstarch slurry and stir until the sauce becomes thick.
  • Put the alumahan in a serving plate and pour the sweet and sour sauce with the veggies on top of the fish. Serve with cooked rice or fried rice.

Video

Notes

Cooking Tips:

Keep the Fish Crispy

After frying the alumahan, let it rest on a wire rack instead of paper towels. This prevents steam from softening the skin and keeps the fish beautifully crisp. Only pour the sweet and sour sauce right before serving so it stays crunchy underneath.

Balance the Sweet and Tangy Flavor

The secret to perfect sweet and sour alumahan is finding the right ratio of sugar and vinegar. Too much sugar can make it cloying, while too much vinegar overpowers the dish. Taste your sauce before thickening — you can always adjust it to suit your preference.

Make the Sauce Shine

Dissolve the sugar completely in the sauce mixture before heating to achieve a smooth, glossy finish. Stirring constantly while it thickens prevents lumps and ensures an even texture. A little cornstarch slurry goes a long way — add gradually until the sauce coats the back of a spoon.