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Sweet and Sour Fish Recipe
Sweet and sour is a staple in many Asian tables. It's been said that the Cantonese were the first to combine these flavors. We use the fish called Lapu- lapu most of the time, but you can use any white meat fish including the most common of all, the Tilapia.
For Sauce: 1 tbsp garlic ½ cup vinegar (white or cane) 1 cup bell pepper cut into chunks 1 medium sized onion,chopped 1 thumb ginger, cut into strips 1 1/2 cups water 3 tbsp tomato paste ½ cup brown sugar 1 tablespoon cornstarch dissolved in 1/2 cup water 1 small carrot, cut into strips 1 small can of pineapple tidbits, drained, reserve syrup (optional)
Instructions:
For Fish: 1.) Clean fish. Marinade in lime juice and soy sauce for atleast 30 min. 2.) Heat oil in pan. 2.) Coat fish lightly with cornstarch. Pan fry in hot oil until a crispy golden brown. Remove from pan and transfer to serving plate.
For Sauce: 1.) In a clean pan or wok, saute the garlic, onion, carrots, ginger, bell pepper and pineapple. 2.) Add water and pineapple syrup and simmer for 5 mins. If you dont like pineapple, just omit it and make it 2 cups of water instead. 3.) Put-in the tomato paste, sugar, and vinegar then mix thoroughly 4.) Add-in the cornstarch mix to thicken the sauce. 5.) Simmer until sauce reaches desired consistency.
