Sweet And Sour Fish Fillet
The sweet and sour fish fillet is originated from China and is made by cooking cut fish fillets in a sweet and sour sauce made with ketchup, soy sauce. onion, garlic, ginger, corn starch, pineapple titbits, vinegar, sugar, bell pepper, pepper and salt. With crunchy bell peppers and fresh bits of pineapples, the sweet and sour fish fillet is heaven in every bite. Best partnered with fried rice and chicharap. Yum!
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Written Recipe at yummykitchentv.com/sweet-and-...
INGREDIENTS:
1 kilo Fish fillet (cut into serving size)
1 large egg
salt & pepper to taste
1/4 cup cornstarch
1 can 227g
Pineapple tidbits
1/3 cup ketchup
3 tablespoon vinegar
2 tablespoon brown sugar
1 tablespoon soy sauce
1/2 cup green and red bellpepper
2 cloves garlic (minced)
1 large onion (cut into quarters)
1 small carrot (cut into strips)
1 thumb-sized ginger (minced or strips)
oil for frying
Directions:
Wash and prepare the fish. Fillet and remove the bones and then cut into bite size pieces. Transfer them to a container. Crack an egg, and then season with salt and pepper. Mix until well blended. Add the cornstarch and mix well. Let it marinate for 15 to 30 minutes.
Drain the pineapple tidbits. Set the pineapples aside and then transfer the syrup into a bowl. Add the vinegar, soy sauce, ketchup, brown sugar, salt and pepper to taste. Mix until well combined. Set aside.
Heat a lot of oil in a pan. Add the marinated fish and deep fry until golden brown. Transfer them to a strainer or paper towel to drain excess oil.
Heat some oil in another pan. Add the garlic and ginger and saute for a few minutes. Then, add the carrots and the red and green bell peppers. Saute them for a bit and then add the pineapple tidbits. Saute them altogether for a few minutes. Add the cubed red onions and saute for a whole minute.
Add the sweet and sour sauce. Cover the pan and let it simmer for 2 - 3 minutes.
Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water to make a slurry. Add the slurry gradually to the sauce to make it thick. Stir the sauce while pouring the slurry.
Once the sauce has thickened, add the fried fish fillet to the pan. Toss them gently to coat with the sauce.
Transfer the sweet and sour fish fillet to a serving plate. Serve this on top of a big bowl of hot steaming rice. Yum!