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Sweet sour fish fillets
For the sauteeing part, although garlic and ginger are indispensable, the scallions may be replaced by thinly sliced shallots.
If you prefer more vegetables in the dish, thinly sliced carrot and sweet peas may be added.
Course
Main Course
Cuisine
Asian
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Marinating time
30
minutes
minutes
Total Time
55
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
Fish
500
grams
tilapia filllets
or frillets from other firm fleshy fish
1
teaspoon
herb salt
or substitute ¾ teaspoon salt and ¼ teaspoon pepper
cooking oil
for deep frying
2
tablespoons
all-purpose flour
2
tablespoons
corn starch
Spices and vegetables
2
tablespoons
cooking oil
2
cloves
garlic
peeled and chopped
1
half-inch knob
ginger
peeled and chopped
1
bell pepper
cored, deseeded and diced
2 to 3
stalks
scallions
(white and light green portions only) thinly sliced
¾
cup
fresh pineapple chunks
Sweet sour sauce
⅓
cup
white sugar
¼
cup
rice vinegar
2
pinches
salt
2
tablespoons
plum sauce
(available in Asian groceries)
1
tablespoon
tomato paste
1
tablespoon
oyster sauce
½
teaspoon
sesame seed oil
To garnish
2 to 3
stalks
scallions
(dark green portion only) thinly sliced
Instructions
Wipe the fish dry with paper towels and cut into bite-size pieces.
Place the fish in a bowl, add the herb salt (or salt and pepper) and toss thoroughly.
Cover the bowl and marinate the fish in the fridge for a minimum of half an hour.
In a wok or frying pan, start heating enough cooking oil to reach a depth of at least two inches.
Toss the fish with the flour and starch, and shake each piece to let any excess fall off.
Deep fry the fish fillets in batches until lightly golden and crisp on the outside.
Place the fried fish in a strainer or spread on a rack.
Heat two tablespoons cooking oil in a pan and saute the scallions, ginger, garlic and bell peppers.
Scoop out and move to a plate.
In the same pan with traces of a now flavorful oil, pour in the sugar and rice vinegar.
Boil until the mixture reaches the consistency of a thin syrup.
Stir in the plum sauce, tomato paste, oyster sauce and sesame seed oil.
Cook, stirring, until thickened.
Add the sauteed vegetables, pineapple chunks and fried fish fillets to the sweet sour sauce.
Toss until everything is coated with sauce.
Sprinkle in the scallions and serve.