Sweet and Sour Fish (Filipino-Style)

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Sweet and Sour Fish (Filipino-Style)





Serves: 2–4
Prep time: 20 mins | Cook time: 15–20 mins


Ingredients:

For the fish:
  • 1 whole fish (about 1–1.2 kg), scaled & cleaned (tilapia, lapu-lapu, or snapper)
  • or 4 fillets (skin-on preferred for crispness)
  • Salt and pepper
  • 1 egg, beaten
  • ½ cup cornstarch or flour (or a mix of both)
  • Oil for deep-frying

For the sauce:

  • ½ cup sugar
  • ¼ cup vinegar (cane or white)
  • ¼ cup banana ketchup (or substitute tomato ketchup + 1 tsp banana essence or just use tomato ketchup)
  • 2 tbsp soy sauce
  • ½ cup water or pineapple juice (adds natural sweetness & tang)
  • 1 tsp cornstarch + 2 tsp water (slurry, to thicken)

For the stir-fry (optional but recommended):

  • 1 small onion, sliced
  • 1 green bell pepper, cubed
  • 1 red bell pepper, cubed
  • 1 carrot, thinly sliced or julienned
  • 2 cloves garlic, minced
  • 2 tbsp oil

Instructions:

1. Prepare the fish:

  • Pat dry thoroughly. Score the sides (if whole). Season inside and out with salt and pepper.
  • Coat lightly with cornstarch, then dip in beaten egg, then coat again in cornstarch (double coating for extra crisp).
  • Heat oil in a deep pan or wok (350°F / 175°C). Fry fish until golden and crisp (6–8 mins per side, depending on size). Drain on wire rack or paper towels. Keep warm.

2. Make the sauce:

  • In a saucepan, combine sugar, vinegar, ketchup, soy sauce, and water/pineapple juice. Bring to a simmer, stirring to dissolve sugar.
  • Stir in cornstarch slurry and cook until thick and glossy (1–2 mins). Set aside.

3. Sauté veggies (optional but recommended for texture & flavor):

  • Heat 2 tbsp oil. Sauté garlic, then onion until soft. Add carrots and peppers; stir-fry 2–3 mins until crisp-tender.

4. Combine & serve:

  • Pour the sweet and sour sauce over the sautéed veggies and mix well.
  • Place fried fish on a platter and spoon the sauce-veggie mixture generously over and around it.

Tips:
  • For extra crunch, add pineapple chunks or cashews to the sauce.
  • Serve immediately with steamed rice.
  • For a lighter version: bake or air-fry the fish (brush with oil, 400°F for 15–18 mins, flip halfway), though frying gives the best texture.

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