Sweet and Sour Fish is a well-loved staple in many Filipino-Chinese restaurants. It is celebrated for its bright flavors and colorful presentation.
The crispy fried fish contrasts beautifully with the sweet and tangy sauce that is flavored with pineapple, banana catsup, and just the right touch of vinegar.
Whether you’re cooking for a weekday dinner or a special occasion, this dish brings both comfort and festive flair to the table. And yes, you can substitute lapu-lapu with tilapia, maya-maya, or even filleted fish for convenience.
Ingredients
Set A: For the Fish
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1 whole lapu-lapu fish (around 800 grams to 1.2 kgs)
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Salt, to taste
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Cooking oil, for frying
Set B: For the Sauce
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½ cup vinegar
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Juice from 1 small can pineapple chunks
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½ cup water
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½ cup white sugar
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¼ cup banana catsup
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2 tablespoons cornstarch
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Salt and pepper, to taste
Set C: For the Stir-Fry
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2 tablespoons cooking oil
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1 piece white onion, sliced
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1 small carrot, cut into florets or thin rounds
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1 can pineapple chunks
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1 medium-sized ginger, cut into strips
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1 red bell pepper, cut into strips
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1 green bell pepper, cut into strips
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2 tablespoons black beans (optional)
Instructions
Step 1: Prepare and Fry the Fish
Clean the lapu-lapu and pat it dry.
Season both sides with salt.
Heat oil in a deep pan over medium heat.
Fry the fish until golden brown and crispy.
Once cooked, remove from the oil and place on a plate lined with paper towels. Set aside.
Tip: You can also use tilapia or maya-maya—whatever’s fresh in your market.
Step 2: Make the Sweet and Sour Sauce
In a saucepan, combine the vinegar, pineapple juice, water, sugar, banana catsup, and cornstarch.
Stir well until the cornstarch is fully dissolved.
Bring the mixture to a boil over medium heat.
Lower the heat and simmer until the sauce thickens slightly.
Season with salt and pepper to taste. Set aside.
Step 3: Stir-Fry the Vegetables
In a separate pan or wok, heat 2 tablespoons of oil.
Sauté the sliced onion and ginger until aromatic.
Add the carrots and stir-fry for 1–2 minutes.
Toss in the bell peppers, pineapple chunks, and black beans if using.
Continue stir-frying until the vegetables are crisp-tender.
Step 4: Combine and Serve
Pour the sweet and sour sauce over the stir-fried vegetables.
Stir gently until everything is evenly coated.
Carefully spoon the sauce and vegetables over the fried fish.
Alternatively, serve the sauce and vegetables on the side for a crispier bite.
Simpol Cooking Notes
- Simpol Tip: Lapu-lapu is prized for its firm texture, but feel free to use any white-fleshed fish.
- For a crispier finish, you can dredge the fish lightly in cornstarch before frying.
- The balance of sweet, sour, and savory can be adjusted to your taste—just tweak the sugar and vinegar levels.
- Add a chili or two if you like a hint of spice!
