Ever wonder how to make that perfect sweet and sour sauce at home? Chef Alex Bautista from Pacific Bay Eats shows us how it's done. This recipe uses Seareyna Tilapia for a comforting meal, but you can easily use it with other whole fish like pompano or barramundi.
Sweet and Sour Tilapia
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty Level: Easy
INGREDIENTS
For the Fish
500 grams Seareyna Tilapia
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons calamansi juice
Oil for frying
For the Sauce
2 tablespoons oil
1 red bell pepper, diced
1 green bell pepper, diced (optional)
1 medium carrot, sliced (optional)
1 small red onion, diced
3 cloves garlic, minced
1 thumb-sized ginger, julienned
1 large tomato, diced (optional)
Sauce Base
3 tablespoons tomato ketchup
1 tablespoon soy sauce
¼ cup white vinegar
2 tablespoons brown sugar (adjust to taste)
1 tablespoon cornstarch
¾ cup water
Salt and pepper, to taste
PROCEDURE
Prepare and fry the Seareyna Tilapia until golden brown and cooked through. Pat the Seareyna Tilapia fillets dry, then season them generously with salt, pepper, and calamansi juice, allowing them to rest for 10 minutes before heating oil in a pan and frying the tilapia over medium heat for approximately 5–6 minutes per side until they achieve a beautiful golden brown color and are fully cooked inside. Once done, remove the fried fish and place them on paper towels to drain excess oil.
Sauté the aromatics and vegetables to build the foundation of the sweet and sour sauce. In a wok or pan, heat 2 tablespoons of oil, then sauté the minced garlic, julienned ginger, and diced red onion until they release their fragrant aromas, followed by the diced red and green bell peppers, sliced carrot (if using), and diced tomato, cooking for 2 to 3 minutes until the vegetables are just slightly softened.
Create the glossy sweet and sour sauce by thickening a flavorful mixture. In a separate bowl, whisk together the tomato ketchup, soy sauce, white vinegar, brown sugar, cornstarch, and water until the mixture is smooth, then pour this sauce into the pan with the sautéed vegetables and stir constantly over medium heat until the sauce thickens and develops a glossy sheen; taste the sauce and adjust the sweetness or tanginess with more sugar or vinegar as needed, and season with salt and pepper to your preference.
Combine the crispy fried Seareyna Tilapia with the flavorful sweet and sour sauce and serve. Carefully place the fried Seareyna Tilapia onto a serving platter and generously pour the hot, thickened sweet and sour sauce over the fish, ensuring it's nicely coated before garnishing with sliced green onions or fresh cilantro, if desired, and serving immediately.
NOTES:
Seareyna Tilapia is expertly sourced and frozen fresh right here in the Philippines to guarantee premium quality and the freshest taste for your sweet and sour dish.
Ingredient Alternatives: For a different taste and texture, try this classic recipe with other high-quality frozen whole fish options like Seareyna Pompano or Whole Barramundi.
Chef's Tips/Variations: For an extra touch of visual appeal and flavor, consider adding pineapple chunks to the sauce. Adjust the amount of brown sugar and vinegar to achieve your preferred level of sweetness and sourness.