Sunday, August 28, 2011

Sweet and Sour Tilapia

As the name suggests, this dish is a combination of two flavors. The fish that I used is tilapia but you can use other variety of fish, pork, or chicken. This is a Filipino-style sweet and sour dish. I have to admit, I cheated a little bit when I made this dish. I got the fish from the Filipino market and as a service to their customers, they clean and fry the fish in the store. Ha! a real time and energy saver because it takes frying out of the equation. This is good for me since I hate being splashed on with hot out while frying. I also had the butcher cut the fish in half which makes it easier to manuever while transfering in and out of the pan.


1 cup vinegar
1/4 cup tomato catsup
1/3 cup sugar, you may add more or less depending on your preference
1 small onion, sliced thinly
1 small bell pepper, sliced thinly
1 small can of pineapple chunks
1small carrot, julienned
2 inches ginger, julienned
1 Tbsp flour, dissolved in water
2 Thai chili pepper, sliced thinly annd diagonally
3 cloves garlic, minced finely

1. In a bowl, combine vinegar, sugar and catsup. Set aside
2. Heat sauce pan to medium heat. Place the catsup-vinegarr mixture,ginger, onions, and garlic. When it starts to boil, turn down the heat and simmer for about 3-4 minutes.

3. Add carrots, pinneapple, and bell pepper. Cook for about 2 minutes.

4. Add the dissolved flour a little bit at a time. Cook untile it thicken slightly.

5. You can either pour the sauce over the fish, or you can add the fish on the pan and coat with sauce well. Remove from heat and serve.

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