November 13, 2012

Chinese Sweet and sour fish recipe

Sweet and sour is a combination that originally came from Asia. Several Asian food (mostly of Chinese origin) adopted this blend. Based on articles, the Chinese (particularly the Cantonese) were the one’s who originally came up with the thought of mixing these two different flavors. This Sweet and Sour Tilapia Recipe is a ood example of this.

Generally, sweet and sour fish can be prepared using fish fillet or whole fish. Traditionally though, whole fish such as grouper (lapu-lapu) is commonly used. I tried using tilapia to make Sweet and Sour Fish because tilapia is a common fish easily available in almost all locations. It is also reasonably priced, which means it is budget friendly.

I enjoy eating Sweet and Sour fish because I love the flavor. This manner of preparation reduces the fishy smell and taste of the fish making it more enjoyable to the palate. It also goes well with rice whether fried or steamed.

Try this Sweet and Sour Tilapia recipe and let me know what you think.

Author: Vanjo Merano

Serves: 3

Ingredients

1 whole Tilapia
1 tbsp garlic
½ cup vinegar
1 cup bell pepper (red and green)
1 cup cooking oil
1 medium sized onion, chopped
1 thumbs ginger, cut into strips
2 cups water
3 tbsp tomato paste
½ cup brown sugar
1 tablespoon cornstarch
1 small carrot, cut into strips

Instructions

Place the cooking oil in the pan and apply heat.
When the oil is hot enough, put the fish in the pan.
When the immersed side of the fish is brown and crispy, flip the fish to let the other side cook.
Once the fish is fully cooked, remove from pan and set aside.
In a clean pan, saute the garlic, onion, carrots, ginger, and bell pepper (red and green)
Add 2 cups of water and simmer for 5 mins
Put-in the tomato paste, sugar, and vinegar then mix thoroughly
Add-in the cornstarch to thicken the sauce (make sure to dilute the cornstarch in ½ cup water before adding it in)
Pour the sauce on top of the Tilapia.
Serve hot. Share and Enjoy!

Source: panlasangpinoy.com