Fish Fillet with Sweet and Sour Sauce

Fish fillet with Sweet and Sour Sauce is a popular Filipino‑Chinese dish made of crispy fried fish fillets coated in a tangy, slightly sweet sauce made from vinegar, ketchup, sugar, and vegetables like bell peppers, onions, and pineapple. It’s a restaurant favorite but easy to prepare at home, offering a balance of crunch, sweetness, and acidity.

Ingredients:

For the Fish Fillet

• White fish fillets (cream dory, tilapia, or bangus belly)
• Salt
• Ground black pepper
• Calamansi or lemon juice
• All‑purpose flour
• Eggs, beaten
• Cornstarch or breadcrumbs
• Oil for deep‑frying

For the Sweet and Sour Sauce

• Oil
• Onion, sliced
• Bell pepper (red or green), sliced
• Cup pineapple chunks (with juice)
• Tomato ketchup
• Vinegar
• Sugar
• Soy sauce
• Cup water
• Cornstarch mixed with 2 tbsp water (slurry, for thickening)

 Instructions:

Step 1: Prepare the Fish

1. Pat fish fillets dry and season with salt, pepper, and calamansi/lemon juice.
2. Dredge in flour, dip in beaten eggs, then coat with cornstarch or breadcrumbs.

Step 2: Fry the Fish

1. Heat oil in a pan to 170–180°C.
2. Fry fillets until golden brown and crispy (about 3–4 minutes per side).
3. Drain on paper towels and set aside.

Step 3: Cook the Sauce

1. Heat oil in a wok or pan.
2. Sauté onion and bell pepper until slightly softened.
3. Add pineapple chunks with juice, ketchup, vinegar, sugar, soy sauce, and water.
4. Bring to a simmer, then add cornstarch slurry to thicken.
5. Adjust taste (more sugar for sweetness, more vinegar for tang).

Step 4: Combine and Serve

1. Place fried fish fillets on a serving plate.
2. Pour sweet and sour sauce over the fish.
3. Serve hot with steamed rice.