Sweet and Sour Fish – Kwaling Pinoy

Forget taking out! this Sweet and sour fish The recipe is very easy but very delicious. The bite-sized fish is fried until golden and then fried in a sweet and tangy flavour, Sticky sauce with colored peppers for a delicious dish!

Sweet and sour dishes have their origins in Chinese cuisine. The original sweet and sour sauce is said to come from Hunan Province in China. It was a mixture of light vinegar and sugar and was initially used as a seasoning or sauce for meat and fish rather than for cooking.

In the Philippines, sweet and sour sauce, or agre dulce, consists of cornstarch, water, salt, sugar, ketchup, vinegar, and pineapple juice. The mixture is cooked until thick and is typically used as a dip or dip for meat or fish.

There are many ways to enjoy this dish. The sweet, tangy and creamy sauce goes well with almost any protein, from lean chicken and meaty fish to crunchy tofu. You can also check out our Sweet and Sour Meatball Recipes and Sweet and Sour Pork Recipes for more ways to cook with these flavors.

Note the ingredients

• FishThe recipe uses tilapia fillets because they are meaty and relatively inexpensive. Any white, firm-fleshed fish, such as catfish, cod, sea bass or dory, is also a good choice.
• I am willow– Marinate the fish to give it a delicious flavour
• Flour and cornstarch– Create a golden, crispy crust
• Scrambled egg– The bread stick helps
• oil-Use an oil with a neutral taste and high smoke point, such as canola, safflower, grapeseed, or vegetable oil.
• Pepper– Adds color and texture. Feel free to use a mix of red and green peppers for a more vibrant presentation
• Pineapple juice– It adds a fruity sweetness to the sauce
• Rice vinegar– A type of vinegar made from fermented rice. He. She It has a mild and slightly sweet flavour. If necessary, you can use apple cider vinegar as an alternative.
• Ketchup – This recipe uses tomato ketchup. If you are using banana ketchup (usually sweet), I suggest mixing the sauce ingredients together except the sugar and then adding the sugar according to your preference.
• Brown sugar– It has a less concentrated sweetness and contains molasses. If using granulated white sugar, adjust the amount to taste
• Corn Starch– Thickens the sauce
• Salt and Pepper– Season according to taste

The traditional Filipino version uses whole fried fish, such as escabeche. This recipe cuts the tilapia fillets into bite-sized pieces, beats them lightly, then deep-fries them until golden and crispy, then dips them in the sweet, tangy sauce called Sweet and sour With sweet pepper and onion.

While the whole fish may be best served at a banquet, this version is easier to eat without disturbing the head and bones.

Steps for cooking sweet and sour fish

1. Marinate the fish fillets in soy sauce, then drain them well. Dip them in the seasoned flour mixture, then dip them in the beaten egg, then dip them again in the flour mixture until completely covered.
2. Hot oil in the pot. Add the marinated fish slices and fry until golden. Remove from pan and drain on paper towels.
3. Fry bell peppers and onions in a pan until soft, then set aside. Combine the sauce mixture in a bowl and add to the pan. Boil the mixture, stirring regularly, until it thickens. Add bell pepper and onion.
4. Add the fried fish fillets and cook until coated with sauce. Season with salt and pepper if needed.

How to apply and store

• You can finish sweet and sour fish in two ways. You can drizzle the sauce just before serving to keep the fried fish nice and crispy or simmer it in the sauce to soak it up.
• Serve as a main entree for lunch or dinner with steamed rice, steamed vegetables, and stir-fried Panda Express Chow Mein noodles for a filling Asian meal at home.
• Store leftovers in a container with an airtight lid and refrigerate for up to 3 days. Reheat in the microwave until heated through.
• If you’re planning future meals and want the best texture, you can prepare the sauce in advance and keep it in the refrigerator for up to two weeks. When ready to serve, turn the fish over and fry.

Did you make this? Be sure to leave a comment below and tag me @kawalingpinoy on Facebook and Instagram!

Upgrade your fried fish fillets to this delicious sweet and sour fish! It is easy to prepare, economical and perfect for your everyday meals or even for special occasions.

Preparation time: 15 minutes minute

Cooking time: 20 minutes minute

Total time: 1 hour hour 5 minutes minute

turn: the main entrance

4 Shares

ingredients

• 1 fairy Tilapia fillets, cut into 2-inch pieces
• 2 tablespoons I am Willow
• ½ cup precise
• ½ cup Corn Starch
• Salt and pepper to taste
• 1 Well beaten egg
• canola oil
• 1 1 red pepper, pitted, seeded, and cut into cubes
• 1 Peeled onions and cut into thin slices

For sweet and sour sauce

• 1 cup Pineapple juice
• ½ cup Rice vinegar
• ¼ cup ketchup
• ½ cup Brown sugar
• 1 Tablespoon Corn Starch
• 1 small spoon salt

directions

• In a bowl, mix the fish with soy sauce. Soak for 30 minutes in the refrigerator. Drain well.

• In a bowl, beat the eggs until foamy.

• In another bowl, mix the flour with the cornstarch, salt and pepper to taste.

• Dip the fish slices in the flour mixture, then dip them in the beaten eggs, then dip them again in the flour mixture until they are completely covered.

• In a skillet over medium heat, heat the oil to a depth of about 1 inch. Add the marinated fish fillets and cook, stirring once or twice, until golden and cooked through. Remove from pan and drain on paper towels.

• In a bowl, mix pineapple juice, vinegar, ketchup, sugar, cornstarch, and salt. Stir until smooth.

• In a frying pan over medium heat, heat about 1 tablespoon of oil. Add the bell pepper and onion and cook, stirring regularly, until half cooked. Then remove from the pan and set aside.

• Add the sauce mixture to the pan and bring to a boil, stirring regularly, for 2 to 3 minutes or until thickened.

• Add bell pepper and onion.

• Add the fried fish fillets and cook and stir quickly until coated with the sauce. Add salt and pepper to taste. Serve hot.

Notes

• For best crispiness, keep the oil at the ideal temperature of 350°F to 375°F when deep frying. Too high and the exterior coating will burn before the interior is properly cooked; Too low and it will absorb more grease.
• Do not overfill the pan, and fry in batches as needed to prevent the oil temperature from dropping.
• Add pineapple chunks for more flavor and texture.
• You can finish sweet and sour fish in two ways.
• You can drizzle the sauce just before serving to keep the fried fish nice and crispy or simmer it in the sauce to soak it up.

Nutrition information

Calories: 496Calories, Carbohydrates: 72g, protein: 28g, fat: 10g, Saturated fat: 2g, Unsaturated fats: 3g, Monounsaturated fats: 5g, Unsaturated fats: 1g, Cholesterol: 98mg, sodium: 1308mg, Potassium: 658mg, Fiber: 2g, sugar: 38g, Vitamin A: 1071international unit, Vitamin C: 47mg, Calcium: 66mg, iron: 2mg

This site provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or from other online calculators.