Sweet and Sour Fish Fillet Recipe

Sweet and Sour Fish Fillet Recipe

Sweet and Sour Fish Fillet

Cooking has brought me a lot of happiness especially when I am able to cook my favorite dishes. One of them would be sweet and sour fish fillet. Whenever I order this dish from cafeterias and restaurants, I am usually disappointed by the amount of fish they put it (~1-2 pcs in a cafeteria or just 5-6 in restaurants) especially now that I know how much fish fillets cost.

Cooking provides an instant advantage to that as I can control the amount of ingredients I use. I wanted to enjoy this dish without thinking of supply.

 

Sweet and Sour Fish Fillet
Sweet and Sour Fish Fillet Recipe
Print Recipe
Sweet and sour would be a popular Chinese cuisine dish that tastes great with pork or fish. This would be the fish version where fish fillet was used.
Prep Time
25 minutes
Cook Time
20 minutes
Prep Time
25 minutes
Cook Time
20 minutes
Sweet and Sour Fish Fillet
Sweet and Sour Fish Fillet Recipe
Print Recipe
Sweet and sour would be a popular Chinese cuisine dish that tastes great with pork or fish. This would be the fish version where fish fillet was used.
Prep Time
25 minutes
Cook Time
20 minutes
Prep Time
25 minutes
Cook Time
20 minutes
Ingredients
For the Fish
For the Sweet and Sour Sauce
Servings:
Instructions
Fish Fillet
  1. Combine Egg and Cornstarch together in a bowl. Dip the fish in the mixture and ensure it is coated
  2. Pour Breadcrumbs over a flat plate Roll the fish (w/ egg mixture) all over the bread crumbs to ensure it gets coated with breadcrumbs
  3. Fry the fish for 2-3 minutes (or until skin is golden brown) Set aside (you may place it on top of a tissue or on a strainer to remove excess oil)
Sweet and Sour Sauce
  1. Saute the garlic and the onions then add add tomato sauce, pineapple syrup, vinegar. Bring them to a boil.
  2. Add pineapple tidbits and simmer for a few minutes
  3. [Optional] Add cornstarch (dissolved in water) to thicken sauce. If you don't want to thicken the sauce, then don't do this step.
  4. Now either you can add the fish to the sauce directly or you can set aside the fish first then pour the sauce over it. I choose the latter for this recipe.
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Till next time,

Allen

PS: I wasn’t able to secure bell-peppers for this dish but it turned out ok :)

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