4 - 6 servings
How to cook Sweet and Sour Fish Fillets (Lapu-Lapu)
- 1 1/2 pounds skinless Lapu-Lapu (Grouper) fillets, cut into into bite-sized pieces
- 1/2 cup calamansi or lemon juice
- Salt and pepper to taste
- 2 eggs, beaten
- 1 1/2 cup breadcrumbs
- 1/4 cup cooking oil for frying
- 3 cloves garlic, minced
- 2 onion, quartered
- 1 medium sized carrot chunks
- 1 large green bell pepper
- 1 large red bell pepper
- 1 can (16-ounce) pineapple chunks with juice
- 1/4 cup vinegar
- 1/4 cup soy sauce
- 1/2 cup orange juice
- 2 tablespoons sugar
- 2 teaspoons cornstarch, dissolved in 1/2 cup water
- Green onions, cut in an inch
- Mix calamansi juice, salt and pepper.
- Prepare fish fillet by dipping each piece in the beaten eggs then coat them with breadcrumbs. Fry until golden brown.
- In a saucepan, saute garlic and onion. Add carrots, red and green bell pepper and cook for about 3 minutes.
- Put in the pineapple chunks and pineapple juice. Pour in vinegar, soy sauce, orange juice, sugar, and cornstarch. Bring to a boil. Stir constantly until sauce thickens.
- Add spring onions, salt and pepper to taste.
- Remove from heat then add the fillet on the sauce pan.
- Stir then serve the Sweet and Sour Fish Fillets hot with steamed white rice.
The Sweet and Sour Fish Fillets
(Lapu-Lapu) recipe very easy to cook and so good!
Sweet and Sour Fish Fillets
is fried breaded fish in a delicious sweet and sour sauce with an assortment of fruits and vegetables. Another delicious Filipino dish is the sweet and sour fish. A Chinese origin but well-loved by almost all Filipinos. Best kind of fishes to be used in this recipe are the meaty but less bony like pompano, tilapia, dori and etc.
This recipe for Sweet and Sour Fish Fillets (Lapu-Lapu) serves/makes: 4 - 6 servings
The Sweet and Sour Fish Fillets recipe is adopted from The Philippine Cookbook.
Main Ingredient: Grouper
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed