Sweet and Sour Fish | ExpatWomanFood.com

Posted on

15 October 2012


Mary Santander

Sweet and Sour Fish


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)
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


  • First, in a large bowl, mix the fish with some lime juice and salt - let it cover the fish well all over.
  • Then sprinkle cornstarch on top
  • turn the fish around and then coat the other side of the fish lightly.
  • After that in a pan, heat up 1 cup of oil on low-medium heat.
  • Once the oil gets hot, turn it to medium-high and place the fish in.
  • Fry the fish until it gets golden brown.
  • The take the fish out and place on paper towels (on plates) allowing the excess oil to drain.
  • Set aside.
  • <em><strong>SAUCE</strong></em>
  • Add water to pineapple syrup to make 1 cup.
  • Combine with ketchup, red wine vinegar, sugar, salt, and cornstarch.
  • Allow this to simmer - stirring continuously till it thickens.
  • Thereafter, add in the pineapple pieces and chopped up bell pepper.
  • Allow to it simmer.
  • Now you can pour it over the fried fish.
  • 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.

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