Sweet and Sour Fish Fillet Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.
Sprinkle the fish with sea salt and freshly ground white pepper. Place the plates into the steamer, cover and set on top.
Here is the best “Sweet and Sour Fish Fillet” recipe we have found so far. This is gonna really delicious.
Substitutes can be cream dory fillet or tilapia fillet since those fishes have white and tasty flesh.Filipino sweet and sour traditionally uses whole fried fish and is much like the escabecheng lapu-lapu we have in the archive.I, however, have grown to love the Chinese take out versions here in the U.S. wherein bite-sized fish fillets are battered, fried and then doused with sauce.
Coat fish slices thoroughly in potato or corn starch.A tasty sweet and sour fish fillet for those who like to eat fish without those tiny fish bones.There are many kinds of fish fillet you can use if you can't find labahita (surgeon fish) or lapu-lapu (grouper).
Arrange the fried fish fillets on top in a single layer.Pour the remaining sauce over the fish.Test for doneness by pressing the fillet with a butter knife to see how easily it flakes; when it breaks easily into tender flakes, it is ready.Remove the fish from the oven and cool.So this recipe, using fillets, is a mashup of the whole fish recipe and my recipe for General Tso's pheasant, which is, more or less, crack.