Posted on
15 October 2012
by
Mary Santander
Sweet and Sour Fish
Ingredients
1 large piece Dalagang Bukid (Yellowtail fish)
1-1/2 tsp calamansi juice (lime juice)
1/2 tsp iodised fine salt
2 tbsp cornstarch
2 packets pineapple bits - drained (reserve syrup)
1 red bell pepper - sliced
2 stalks green onion - sliced (optional)
<strong><em>SAUCE</em></strong>
1/4 cup blend ketchup
2 tbsp Red Cane Vinegar
5 tbsp sugar
1/4 tsp iodized fine salt
2 tbsp cornstarch
reserved pineapple syrup
Preparation
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First, in a large bowl, mix the fish with some lime juice and salt - let it cover the fish well all over.
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Then sprinkle cornstarch on top
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turn the fish around and then coat the other side of the fish lightly.
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After that in a pan, heat up 1 cup of oil on low-medium heat.
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Once the oil gets hot, turn it to medium-high and place the fish in.
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Fry the fish until it gets golden brown.
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The take the fish out and place on paper towels (on plates) allowing the excess oil to drain.
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Set aside.
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<em><strong>SAUCE</strong></em>
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Add water to pineapple syrup to make 1 cup.
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Combine with ketchup, red wine vinegar, sugar, salt, and cornstarch.
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Allow this to simmer - stirring continuously till it thickens.
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Thereafter, add in the pineapple pieces and chopped up bell pepper.
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Allow to it simmer.
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Now you can pour it over the fried fish.
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Toss some chopped up spring onions on top of the fish.
Cooks Note
You can use using 1 pouch Quick 'n Easy Sweet and Sour Mix (store bought).
Dissolve the packet ingredients in 1/4 cup water first.
Then add some pineapple syrup.
Simmer till it thickens and then follow the same directions in the recipe for the fish.