One of my favourite dish is sweet and sour fish. Whenever I have visitors dining at our house, they look for this savoury dish. You should try serving this dish. So let’s cook..
Sweet And Sour Fish Recipe
- 1 big whole Lapu-lapu (grouper) weighs about 4 kls. Pre deep fired set aside. You can also use any kinds of fish like Tilapya.
- 4 heads Garlic pounded and finely chopped.
- 2 medium size Onions finely chopped.
- 1 medium size Carrot cut to strips.
- 1 medium size Chayote (Merliton) cut to strips.
- 1 big Bell pepper cut to strips.
- 1 small can Pineapple slice. Per slice divided into 4. Set aside syrup.
- 2 tbsp. readymade chopped Pickles (Gherkin Pickles) set aside syrup.
- 1 cup Cane Vinegar
- 4 tbsp. Tomato Sauce
- ½ tspn. whole Peppercorn.
- 2 tbsp. brown sugar
- 4 cups water
- 2 cups 7-up/sprite soft-drinks.
- ¼ cup cornstarch dissolve in water. Set aside.
- 2 tbsp. Cooking Oil
- 1 cube Knorr shrimp stock cube
- Ajinomoto mono sodium glutamate (optional)
- Magic Sarap all in one seasoning granules.
Who to cook Sweet and Sour fish Lapu-lapu.
- Heat oil in frying pan. Sauté garlic until golden brown. Add onion also sauté till golden brown.
- Add water.
- Add salt to taste.
- Add vinegar to the sourness you desire. Boil 3 minutes.
- Add brown sugar to the sweetness that you desire.
- Add the peppercorns.
- Add the pickles and the syrup.
- Add the 7-up / sprite soda.
- Add the Knorr shrimp stock cube.
- A dash of Ajinomoto mo sodium glutamate (optional)
- Add the tomato sauce. Boil 3 minutes.
- Add the Carrots, Chayote (Merliton), Bell pepper, pineapple slice and the syrup. Cook till vegetables are crispy. Avoid overcook them.
- Simmer down the heat/fire. Add the dissolved cornstarch. Simmer till thickness and creaminess you desire.
- Place the pre-fried Lapu-lapu (grouper) on a serving plate. Pour the sweet and sour sauce on top of the fish. Spread the cooked vegetables evenly on top of fish.
- When purchasing fish make sure the eyes are full and bright shiny and moist with natural slime of skin. The gills are bright red and shiny as well. The stomach is firm and intact and the fish smell fresh with pleasant fish odor.
- Several forms in purchasing fish:
- Whole fish means fish with its basic parts, with head, scales, fins, tail and entrails.
- Steak refers to crosswire cutoff fish that has a section of backbone.
- Chunks refer to crosswire cuts that are thicker that steaks.
- Head refers to the upper part of head of the fish.
- Fillet means pieces of flesh cut or sliced form the backbone.