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White fish fillet with sweet and sour

A tasty sweet and sour fish fillet for those who like to eat fish without those tiny fish bones.

This dish is also very easy to cook. You only have to coat the fish fillet with eggs and bread crumbs before frying and just cooking the sauce with very few ingredients then combine them, the fish and the sauce, then serve hot.

Prep Time 10 mins
Cook Time20 mins
Servings3 to 4 servings

White fish fillet with sweet and sour

Cooking Directions

Clean the fish and remove the skin. Separate the flesh from the fish bones and cut the fillet into 1 inch crosswise.

Rub the fillet with calamansi juice, salt, pepper and MSG.
Before frying, coat with cornstarch then dip in beaten eggs and roll in bread crumbs.
Deep fry in a medium heat until golden brown. Set aside.
To make the sauce, in a saucepan mix thoroughly the cornstarch and sugar in 1/4 cup water.
Add in onion, garlic, cucumber, tomato, bell pepper, pineapple juice, vinegar, soy sauce, and margarine.
Cook over medium heat stirring constantly until the mixture starts to boil.
Cook for about 2 minutes more until the sauce thickens then pour over fried fish fillets.
Serve hot.

Ingredients

For the fish:

2 medium size fish fillets
1 1/2 to 2 cups Japanese bread crumbs
3/4 cup cornstarch for coating
4 calamansi juice extracted
3 eggs beaten
salt and pepper to taste
MSG or granulated seasoning

For the Sweet and Sour Sauce:

1 piece onion quartered
1 clove garlic minced
2 Tbsp. cornstarch
1 1/2 Tbsp sugar
1/4 cup water
1 cup pineapple juice
1/4 cup vinegar
1 Tbsp. soy sauce
1 Tbsp. margarine
1/4 cup cucumber cubed
1 piece tomato slices
1 piece bell pepper sliced

Used Product

White Fish Fillet – Pangasius Hypophthalmus

Deep-skinned, high-quality boneless & skinless whitefish fillets – (Pangasius Fillets, Pangasius Hypophthalmus). Sourced responsibly.

See Similar Products

White Fish Fillet – Pangasius Hypophthalmus

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