Recipe: Yummy Sweet and Sour Fish Fillet

Sweet and Sour Fish Fillet. Sea salt and freshly ground white pepper Sweet and Sour Fish is a very popular dish in China, and it's almost always served as a whole fish. This recipe is the much easier version: Sweet and Sour Fish Fillet Stir-fry, using readily available fish fillets fried in a crispy batter. Sprinkle the fish with sea salt and freshly ground white pepper.

It's preferable to use "white fish" like cod, haddock, sea bass or monkfish. Monkfish is not only delicious but the shape is perfect for cutting and the texture is a bit more solid than the other kinds of fish. A tasty sweet and sour fish fillet for those who like to eat fish without those tiny fish bones. You can have Sweet and Sour Fish Fillet using 7 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Sweet and Sour Fish Fillet

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

There are many kinds of fish fillet you can use if you can't find labahita (surgeon fish) or lapu-lapu (grouper). Substitutes can be cream dory fillet or tilapia fillet since those fishes have white and tasty flesh. At first the fish will sink to bottom of oil. Remove fish to paper toweling to drain excess oil, then arrange fish on serving platter.

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.

Repeat procedure until all fish is deep fried. Pour sweet and sour sauce over fish. 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.