• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

kawaling pinoy

Serving Delicious Asian Recipes One Pot at a Time

  • Home
  • Recipes
  • Kitchen Tips
  • About
  • Nav Social Menu

Sweet and Sour Fish

by Lalaine Manalo last updated May 16, 2015 posted April 12, 2014 10 Comments

187shares
  • Share
  • Pin
  • Email

One thing that frustrates me in this whole food blogging is the photo-taking process. If cooking is all that is involved in food blogging, I would have far more recipes on the site already. The thing is, I have only recently learned about composition, aperture, white balance and all that techie photography mumbo jumbo and a huge chunk of my old recipe photos, uhmmm, for a lack of better word, suck. As I slowly improve my craft, I have been re-shooting these photos to make them look palatable at best.  This effort takes me away from posting fresh content on a more regular basis and has been costly in both time and money.  I have twenty more recipes I need to re-shoot to my satisfaction and in the meantime, I have to work smarter and plan my task list well to minimize waste. Case in point: I made sweet and sour sauce a few days ago.  I used some of the sauce as props for my cheese sticks pictures and the whole lot for my how to make sweet and sour sauce post the following day. This afternoon, I re-did photos of my tilapia with black bean garlic sauce using only two fish fillets from the pack of six and prepared the remaining four as sweet and sour fish so I can use up the sauce. Cool.

Sweet and Sour Fish

Filipino sweet and sour traditionally uses whole fried fish and is much like the escabecheng lapu-lapu we have in the archive. I, however, have grown to love the Chinese take out versions here in the U.S. wherein bite-sized fish fillets are battered, fried and then doused with sauce. Give it a try and let me know what you think.

Sweet and Sour Fish

Sweet and Sour Sauce Fish
 
Print
Prep time
15 mins
Cook time
20 mins
Total time
1 hr and 5 mins
 
Yield: 4 Servings
Ingredients
  • 4 (4 ounces each) tilapia fillets, cut into 2-inch pieces
  • 2 tablespoons soy sauce
  • 1 cup flour
  • salt and pepper to taste
  • 1 egg, well beaten
  • oil
  • ½ small yellow bell pepper, cut into cubes
  • ½ small red bell pepper, cut into cubes
  • 1 small onion, peeled and sliced thinly
  • 1 cup pineapple juice
  • ½ cup rice vinegar
  • ¼ cup ketchup
  • ½ cup brown sugar
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
Instructions
  1. In a bowl, combine fish and soy sauce. Marinate for about 30 minutes in the refrigerator. Drain well.
  2. In a bowl, place egg. In another bowl, combine flour and salt and pepper to taste. Individually dredge fish in flour, dip in the beaten egg and then dredge again with flour to fully coat.
  3. In a pan over medium heat, heat about 1-inch deep of oil. Add battered fish fillets and cook, turning once or twice, until golden and cooked through. Remove from pan and drain on paper towels.
  4. In a bowl, combine pineapple juice, vinegar, ketchup, sugar and salt. Stir until sugar and salt are dissolved. Add cornstarch and stir until well dispersed. Set aside.
  5. In a pan over medium heat, heat about 1 tablespoon oil. Add bell peppers and onions and cook, stirring regularly, until half cooked. Remove from pan and set aside.
  6. In the pan, add liquid mixture and bring to a boil, whisking regularly, for about 2 to 3 minutes or until thickened.
  7. Add bell peppers and onions and cook for about 1 minute or until tender yet crisp. Add fried fish fillets and cook, tossing gently, for about 1 to 2 minutes or until heated through and coated with sauce. Serve hot.
3.2.2925

Sweet and Sour Fish

 

More Good Food

Lumpiang Galunggong
Bangus sa Tausi
Corned Beef Frittata
Kilawing Labanos at Baboy

Filed Under: Fish and Seafood Tagged With: bell pepper, egg, fish, ketchup, tilapia, vinegar

<< Pork Asado
Miki Bihon >>
Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

Subscribe

Thank you! You have successfully subscribed to our newsletter.

Subscribe

Get updates via email and a FREE eCookbook!

Reader Interactions

Comments

  1. Chrisy says

    February 4, 2019 at 4:18 pm

    Hi Ms. Lalaine

    Just wondering if using UFC(filipino ketchup), do you still have to add the brown sugar?or omit it since ketchup is sweet already?

    Thank you..

    Reply
    • Lalaine says

      February 4, 2019 at 8:20 pm

      Hi Chrisy,

      It depends on your preference. I just suggest mixing all the ingredients together except the sugar first and then add it according to taste. 🙂

      Reply
  2. Chrisy says

    February 4, 2019 at 1:12 pm

    Hi Ms. Lalaine,

    If using the UFC(Filipino) Ketchup do you still need the brown sugar?

    Thank you…

    Reply
  3. Ghen says

    July 2, 2018 at 8:26 am

    Hi miss lalaine..how about no rice vinegar?pwede po bang any vinegar?thank you and God bless:)

    Reply
    • Lalaine says

      July 2, 2018 at 1:46 pm

      Yes, you can use regular vinegar. Just have to adjust the amount as it’s more acidic.

      Reply
  4. Marie says

    March 17, 2016 at 10:23 am

    Hi! I made this recipe before and my family loved it!😋
    I am wondering if I could follow the same procedure but consume chicken breasts instead of fish?
    Thank you in advance.
    More power!

    Marie

    Reply
    • Lalaine says

      March 20, 2016 at 2:51 am

      Hello Marie

      Yes, you can substitute chicken or even pork. Here’s a recipe you might find useful http://www.kawalingpinoy.com/2015/04/sweet-and-sour-pork/

      Reply
      • Marie says

        March 20, 2016 at 7:46 pm

        Thank you!!!

        Reply
  5. TM says

    June 15, 2014 at 1:06 pm

    1 inch oil?

    Reply
    • Lalaine says

      June 15, 2014 at 1:09 pm

      Hi TM

      It means the oil is about 1-inch deep. The sizes of frying pans are different so amounts (cup etc) would be different. We want about 1-inch deep of oil in whatever size of pan you are frying in. Hope this helps 🙂

      Reply

Leave a Reply to Marie Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Popular Recipes

  • serving chicken macaroni salad with a large spoon Filipino-style Macaroni Salad
  • fried lumpiang shanghai on a wooden serving platter with a plate of steamed rice and a small bowl of sweet chili sauce on the side Lumpia Shanghai
  • Pork Hamonado in a skillet Pork Hamonado
  • coconut chicken curry in a skillet Chicken Curry

Never Miss a Recipe!

Thank you! You have successfully subscribed to our newsletter.

Never Miss a Recipe!

Get updates via email and a FREE eCookbook

Footer

↑ BACK TO TOP | HOME | CONTACT | PRIVACY POLICY | Copyright © 2019 Kawaling Pinoy, LLC

MENU
  • Home
  • Recipes
  • About
  • Contact