Sweet and Sour Fish Fillet is a popular dish in the Philippines. It’s one of the most common courses served in Filipino dining tables during special events and occasions.
Here’s a very easy-to-follow sweet and sour fish fillet recipe shared by Cooking Like A Pro .
Sweet and Sour Fish Fillet
FOR THE FISH:
- 12 ounces cod fillet 340g, rinsed clean, pat dry and cut into 1-inch cubes
- 3 cups canola oil for frying
- ¾ cup all-purpose flour
- ¼ teaspoon baking powder
- 1 tablespoon cornstarch
- ½ teaspoon salt
- ⅛ teaspoon turmeric powder
- ⅛ teaspoon white pepper
- ¼ teaspoon sesame oil
- ⅔ cup cold seltzer or club soda
FOR THE SWEET AND SOUR SAUCE:
- ¼ cup red onion
- cut into a 1-inch dice
- ¼ cup red bell peppers cut into a 1-inch dice
- ¼ cup green bell peppers cut into a 1-inch dice
- 1 tablespoon ketchup
- 3/4 cup canned pineapple chunks
- ¾ cup pineapple juice from the can
- 2 ½ tablespoons red wine vinegar
- ⅓ cup water
- ¼ teaspoon salt
- 2 tablespoons sugar
- 1 1/2 tablespoons cornstarch mixed into a slurry with 2 tablespoons water
- Make sure your fish fillet is clean and pat dry to ensure your fried fish gets really crispy. Heat 3 cups of oil in a small pot (to conserve oil) to 380 degrees F. You can use a thermometer or check the temperature by putting a drop of batter into the oil. The batter should not turn brown right away. Instead, it should rise immediately to the surface and turn a very light golden brown.
- To make the batter, mix together all the dry ingredients––the flour, baking powder, cornstarch, salt, turmeric, and white pepper. When you’re ready to fry, mix in the sesame oil and cold seltzer water until the batter is smooth.
- Next, drop the fish fillets into the batter. Ensure they are evenly coated, but allow the excess to drip off (if there’s too much batter on the fish, you’ll end up with dough balls!). Carefully place the fish into the oil one piece at a time, ensuring that they don’t stick to each other. Fry in batches so that the fish pieces aren’t overcrowded, frying for 3-4 minutes or until golden brown.
- Scoop the fried fish out and transfer to a cooling rack placed over a baking sheet to drain. Repeat until all the fish has been fried.
- Next, put two teaspoons of the frying oil in a separate wok or skillet over high heat, and toss in the onions, and peppers. Stir-fry for 30 seconds, and then stir in the ketchup. Fry for another 20 seconds––frying the ketchup brings out the color and makes for a better depth of flavor in the sweet and sour sauce.
- Mix in the pineapple, pineapple juice, red wine vinegar, water, salt, and sugar, and bring the liquid to a low simmer for 2 minutes. With the sweet and sour sauce still simmering, slowly stir in the cornstarch slurry until the sauce is thick enough to coat a spoon.
- At this point, if the fried fish fillets have softened, you can refry them in the oil heated to 400F for 30 seconds in larger batches. The higher heat is needed because the oil will cool immediately after putting in a larger batch of fish in the oil.
- Once the fish is ready, toss it into the wok, and fold into the sauce with 3 or 4 scooping motions until the pieces are lightly coated. Plate and serve immediately!
Other ways to make sweet and sour fish fillet
To prepare sweet and sour fish fillet, follow these steps. First, make sure your fillets are clean. Drain and remove the bones. Cut each piece in half crosswise. Dip the cutlets in cornstarch. Then, dip them into beaten eggs. After the egg is done, roll them in bread crumbs. Mix cornstarch and sugar in one quarter cup of water. Once the fillets are coated in the sauce, stir-fry them for 1 minute.
Once the fish fillets are ready, prepare the sauce. You can use pineapple sauce or pineapple juice to serve the fillets with. Then, fry them in hot oil until they are golden brown. Once the fish has fried, add sugar and sprinkle some salt over them. You can serve them with steamed rice and lime wedges. This dish can also be served with lychee halves or mashed pineapple.
Once the fish is fried, add a splash of pineapple sauce or pineapple juice. Then, toss them in the sauce. Cook the fish until it reaches the desired degree of doneness. If you want to make the dish easier, you can even buy store-bought Asian sweet and sour sauce. You can use this sauce as a marinade for grilled fish. You can also prepare this dish with lychees.
In China, sweet and sour dishes are widely available. This dish has been a favorite for centuries. If you’re interested in trying out this delicious dish, don’t wait any longer! Try this recipe today! You’ll be glad you did. Just make sure to coat the fish fillets with the sauce and cook in hot oil. You can serve this dish anytime you want. When you’re ready, try it out!
It is easy to make and is a delicious dish that everyone will enjoy. Unlike other recipes, this one is a favorite among Chinese and Japanese food lovers. The fish fillets are crispy and tender, and the sauce is rich and tangy. If you want to make a simple sweet and sour fish fillet recipe, then you can make it easily at home. This recipe will not only satisfy your guests but will also be a meal you will love!
You can use any type of fillets you prefer. For a Chinese style dish, you can use pineapple juice or pineapple sauce. This dish is best served for lunch or dinner. Traditionally, it is served with sugar. The fish is fried in hot oil and served with pineapple and lychee halves. The sauce should be applied to each piece of fish before cooking it. This recipe is quick and easy to prepare.
Unlike many other recipes, Sweet and Sour Fish Fillet can be prepared at home in minutes. The frying process is easy and the fish fillets are lightly coated with sugar. They are served with a rich sauce and are perfect for lunch or dinner. When preparing sweet and sour fish, you should always serve it with sugar. It is a tasty dish for both lunch and dinner. If you have an adventurous taste, it will become a favorite of your family and friends.