Fish Fillet w/ Sweet and Sour Sauce Tray

Crispy golden fish fillets coated in a tangy-sweet sauce that balances pineapple’s brightness with the savory depth of bell peppers and onions. The Fish Fillet with Sweet & Sour Sauce Tray is a crowd-pleaser, perfect for family feasts, office parties, or catered events. Served in generous portions, it’s a classic Filipino-Chinese comfort dish that pairs beautifully with steamed rice.

Ingredients

Fish Fillet:

• Fish fillet (cream dory, tilapia, or bangus), cut into bite-sized pieces
• Cornstarch (for coating)
• Eggs (beaten, for dredging)
• Cooking oil (for deep frying)
• Salt and pepper to taste

Sweet & Sour Sauce:

• Pineapple chunks (with juice)
• Ketchup
• Vinegar
• Sugar
• Soy sauce
• Cornstarch (dissolved in 2 tbsp water, for thickening)

Vegetables:

• Onion (sliced)
• Red bell pepper (sliced)
• Green bell pepper (sliced)
• Carrot (julienned)

Procedure

1. Prepare the fish:
• Season fish fillet pieces with salt and pepper.
• Dredge in cornstarch, dip in beaten egg, then coat again with cornstarch for crispiness.
2. Fry until golden:
• Heat oil in a pan. Deep-fry fish fillets until golden brown and crispy. Drain excess oil and set aside.
3. Cook the sauce:
• In a saucepan, combine pineapple juice, ketchup, vinegar, sugar, and soy sauce.
• Bring to a boil, then add cornstarch slurry to thicken. Adjust sweetness or tanginess to taste.
4. Add vegetables:
• Stir-fry onion, bell peppers, and carrot until slightly tender but still crisp.
• Add pineapple chunks and pour in the sweet & sour sauce.
5. Combine:
• Toss fried fish fillets gently in the sauce until coated.
6. Serve:

• Arrange neatly in the tray, garnish with extra pineapple chunks or bell pepper strips
• Best enjoyed hot with steamed rice.