Sweet and Sour Fish Fillet - Foxy Folksy (2024)

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This sweet and sour fish fillet recipe is super easy to make and so delicious, just like the one you enjoy in Chinese restaurants (or even better). It will surely make the whole family come back for seconds.

Filipino cuisine is influenced by many different cultures of the world. Chinese is one of them having many migrated and established businesses in the Philippines throughout the years. Of course, with the ingenuity and creativity of the Filipinos, we have adopted some of these dishes and made them our own. Some examples are thePancit,Siopao,Pata Tim,Kikiam, and our featured recipe, the Sweet and Sour Fish.

About Sweet and Sour Fish Fillet

Sweet and sour fish is a well-loved Chinese dish throughout the world. You will definitely find it on the menus of many Chinese Restaurants in the Philippines. However, it is traditionally cooked and served using whole fish, much like our local Escabeche. It is customary for them to serve whole fish on special occasions, as it symbolizes abundance and well-being. But we also love this battered fillet version of the dish. It is much easier to make as you can use frozen raw fish fillets. Plus, it is more kid-friendly because you do not have to deal with fish bones.

This recipe is will give you puffy, light, and crispy batter-coated fish fillets which are deliciously crispy on the outside while keeping the fish inside juicy and tender.It is then tossed with the rich red sweet and sour sauce along with some vegetables such as red and green bell pepper, onions, and pineapple chunks.

Ingredients

• Fish- I used cream dory fish fillet for this recipe, but you may use any white fish with firm flesh. You may use tilapia, cod, bass, catfish, haddock, or snapper.
• Lemon or Calamansi Juice- helps neutralize the fishy taste and gives it a better flavor.
• Flour + cornstarch– for a golden and crispy crust of the fish fillet
• Baking powder- for a lighter and puffier coating.
• Egg–serves as a binder. It helps the batter to coat the fish fillet better.
• Tomato Ketchupwas used in this recipe. If unavailable, you may use banana ketchup, but you may need to adjust the sugar as it is on the sweeter side.
• Brown Sugar– If unavailable, you may use white sugar, and adjust the amount to taste as it is sweeter.
• Vinegar- I used white vinegar in this recipe, but apple cider vinegar or rice vinegar also works. However, keep in mind that the flavor of your sauce may vary slightly.
• Cornstarch– to thicken the sauce.
• Oil – you may use oil with a neutral taste such as canola, safflower, or vegetable oil.
• Bell Peppers + Red Onion + Pineapple Chunks–add vibrant color, texture, and flavor to the dish.
• Salt and pepper– season according to your taste.

Cooking Tips

• Cut the fish and vegetables in uniform sizes for even cooking.

• For a smooth and lump-free batter, sift the flour, cornstarch, and baking powder.

• Make sure your oil is between350 and 375°F. If the temperature of the oil is too low, the fish batter will absorb too much oil. If it is too hot, the batter will burn before the insides are cooked. Additionally, make sure you keep your batter cold.

• When deep-frying, cook the fish fillet in batches and do not overcrowd the pan. Adding too many coated fish fillets to the pan might cause the temperature of the oil to drop, which will result in a less crispy texture.

• If you want to retain the crispiness of the fish fillet, you may serve the sauce on the side or drizzle it on the fish fillet before serving instead of simmering it in the sauce.

Secret to light and crispy fish fillet

Use cold batter. Make the batter with ice-cold water once everything else is prepared and just before you are ready to fry in the hot oil. Keeping the batter cold will prevent gluten from forming which can make the batter coating stretchy or rubbery (like in bread).

Adding baking powder. This leavening agent will give the cooked batter volume. Using cold batter will give it more time to expand while frying and will give you lighter and crispier breading. It also stays crispy longer.

Do not over-mix the batter and keep it thin. Mixing or working the batter too much will also result in more gluten forming. So keep this to the minimum.

Don't use flour alone. Mixing cornstarch or rice flour which is gluten-free instead of using purely flour will also give you crunchier breading that lasts longer.

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How to Serve and Store

Serve and enjoy Sweet and Sour Fish as a satisfying lunch or dinner with steamed rice or stir-fried noodles.

Store leftovers in an airtight container and keep them in the refrigerator for up to 3 days.

You may also prepare this dish ahead of time! Cook the sauce and refrigerate it for up to 2 weeks. You can prepare the batter and fry the fish on the day that you are serving it.

To reheat, pop in the microwave until completely warmed through.

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