This dish has a sweet and tangy taste that you simply can’t resist! This recipe is best served during dinner party or any festive season or festivals. Your guest will love it cause it looks really colorful and delish! Deep fried fish fillet coated in super rich and aromatic sauce that is loaded with colorful pepper, they are just so hard to resist!
Sweet and Sour Fish Fillet
400g cream dory fillet (ocean perch or other firm white fish)
½ cup cornstarch/potato starch (for dredging)
1 pc calamansi, juiced (or lemon)
salt and pepper to taste
For the Batter:
½ cup flour
½ cup water
For the Sweet & Sour Sauce:
⅓ cup brown sugar
⅓ cup cider vinegar
1 ½ tablespoons cornstarch dissolved in ½ cup water
⅓ cup tomato sauce, (I used sriracha sauce, i want it spicy)
⅔ cup sweet pickles
For the Veggies:
½ cup pineapple tidbits (optional)
½ carrot, julienned (optional)
½ small red bell pepper, chopped
½ small green bell pepper, chopped
1 onion, wedged
1 tsp sesame oil
oil for deep frying
Season fish with some salt to taste and squeezed 1 calamansi. Slice the fish fillets into pieces about 2×1 inches. Dredge the pieces in cornstarch and allow to dry slightly on waxed paper.
Make the Batter: Mix together the 1/2 cup flour, 1 egg and 1/2 cup water. Mix it well. Set aside.
Make the Sweet and Sour Sauce: In a separate small pot, dissolve 1/3 cup brown sugar in 1/3 cup vinegar over medium heat.
Add 1 cupwater and dissolve the 1 ½ tbsp cornstarch and 1/2 cup water and add it to the pot. Stir well over low heat.
Add the pineapple, carrot, sweet pickles, sesame oil, peppers and onion wedges. Cook for 3-5 minutes until the sauce is clear and not cloudy. Set the sauce aside.
Deep Frying Fish Fillet: Pour the oil about halfway up the wok. Turn the heat to a medium high setting. When the oil is heated, take a small piece of bread and place it in the oil. If the bread browns lightly on both sides fairly quickly, the oil is ready. If the bread does not brown immediately, the oil is not hot enough. If the bread turns dark brown or black, turn off the burner and allow the oil to cool for 5 minutes before testing again.
Place 8-10 pieces of fish in the batter. Carefully lift the pieces of fish from the batter into the oil. The fish will sink to the bottom and then rise up. When the fish rises, deep fry for 4 minutes, 2 minutes on each side. Remove the fish to paper towels to drain the excess oil. Repeat the process until all the pieces are fried.
Arrange the fish on a serving platter. Pour the reserved sauce over the fish upon serving and toss it well. Happy cooking and enjoy!