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Nov 9, 2009
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Fried Fish with Sweet and Sour Sauce

By: Katherine Sion of Heny Sison Cooking School


Fried Fish with Sweet and Sour Sauce

According to Katherine Sion, the chef-teacher who made this recipe, this is the classic, restaurant-grade sweet and sour recipe. If you like the sauce, the chef suggests making extra (minus the cornstarch) and keeping it on hand for other recipes like as spring roll dip or to coat other meat dishes. It keeps for about a month at room temperature.

 

400 grams whole lapu-lapu
salt and pepper
3 cups cornstarch
6 cups oil

For the sauce
1/4 cup cane vinegar
10 pieces calamansi, juiced
1 1/2 cups sugar
1 teaspoon salt
2 cups water
4 fresh tomatoes, sliced
2 tablespoons sliced ginger
3 tablespoons sliced leeks
2 tablespoons chopped parsley
2 pieces bay leaf
1 cup tomato ketchup

For the vegetables
2 tablespoons oil
1 onion, sliced
2 tablespoons chopped garlic
1 stalk leeks, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small carrot, cut into strips
1 cup sweet and sour sauce
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon sesame oil

For garnish
1 sprig cilantro
1 stalk leeks, cut into strips
10 cherry tomatoes, halved

 

1  Clean and scale the fish and season it with salt and pepper. Just before frying, coat the fish with cornstarch.

2
  In a wok or large pan, fry the fish in hot oil. Drain on paper towels.

Prepare the sauce: In a stock pot, pour in all the sauce ingredients and boil it on medium fire until the tomatoes have wilted and the stock has reduced to half, about 20 minutes. Strain.

4
  Heat oil and briefly stir-fry onions, garlic, and leeks until fragrant. Add the bell peppers and carrots. Pour in the sauce and combine with the vegetables; thicken with cornstarch mixed with water. Lastly, add the sesame oil.

5
  Pour the sauce on top of the fish and garnish it with cilantro, leeks, and tomatoes.

Saucy tip:   Serve any excess sweet sour sauce with Camaron Rebosado,  fried lumpia, or  fried dumplings.

 

Photography by David Hanson | Recipe by Katherine Sion of Heny Sison Culinary School | Food Styling by Angelo Comsti | Prop Styling by Elaine P. Lim | Art Direction by Jonathan Roxas

 

Photography by David Hanson | Recipe by Katherine Sion of Heny Sison Culinary School | Food Styling by Angelo Comsti | Prop Styling by Elaine P. Lim | Art Direction by Jonathan Roxas




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  • Agnes Nov 22 2009 @ 02:59pm Report Abuse
       
    thank you for this recipe! i tried it last week, its very good and it was a hit with my family specially to my niece whose favorite ulam is fish! thanks yummy and more power!
  • Agnes Nov 22 2009 @ 02:59pm Report Abuse
       
    thank you for this recipe! i tried it last week, its very good and it was a hit with my family specially to my niece whose favorite ulam is fish! thanks yummy and more power!
  • Agnes Nov 22 2009 @ 02:58pm Report Abuse
       
    thank you for this recipe! i tried it last week, its very good and it was a hit with my family specially to my niece whose favorite ulam is fish! thanks yummy and more power!
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