Steps to Cook Delicious Sweet and Sour Fish Fillet

Sweet and Sour Fish Fillet Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Sprinkle the fish with sea salt and freshly ground white pepper. Place the plates into the steamer, cover and set on top.

Here is the best “Sweet and Sour Fish Fillet” recipe we have found so far. This is gonna really delicious.

Ingredients of Sweet and Sour Fish Fillet

1. Take 2 pcs of fish Fillet, cut into big cubes.
2. It’s Half of carrot.
3. You need 1 of small green bell pepper.
4. It’s of Ketchup.
5. Make ready 1 of little vinegar.
6. Take of Sugar.
7. Take of Onion.

Substitutes can be cream dory fillet or tilapia fillet since those fishes have white and tasty flesh.Filipino sweet and sour traditionally uses whole fried fish and is much like the escabecheng lapu-lapu we have in the archive.I, however, have grown to love the Chinese take out versions here in the U.S. wherein bite-sized fish fillets are battered, fried and then doused with sauce.

Sweet and Sour Fish Fillet step by step

1. Sauce: Mix ketchup, sugar, vinegar. Keep mixing until the sugar will dissolved. Set aside.
2. Coat the Fillet with flour then fry it. Set aside.
3. Stir fry onion until translucent, then add carrot. Add a little water to soften the carrot. Then add in bell pepper and the sauce. Simmer. Lastly add the fish Fillet gently mixing it. Let the Fillet absorbs the sauce. Taste it if the blending of sweet and Sour suits your taste. If not add some more sauce. Serve.

Coat fish slices thoroughly in potato or corn starch.A tasty sweet and sour fish fillet for those who like to eat fish without those tiny fish bones.There are many kinds of fish fillet you can use if you can't find labahita (surgeon fish) or lapu-lapu (grouper).

Arrange the fried fish fillets on top in a single layer.Pour the remaining sauce over the fish.Test for doneness by pressing the fillet with a butter knife to see how easily it flakes; when it breaks easily into tender flakes, it is ready.Remove the fish from the oven and cool.So this recipe, using fillets, is a mashup of the whole fish recipe and my recipe for General Tso's pheasant, which is, more or less, crack.