Sweet and Sour Fish Fillet Recipe

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). Substitutes can be cream dory fillet or tilapia fillet since those fishes have white and tasty flesh.

Why Fish Fillet is the Best Choice for Sweet and Sour Fish

Sweet and sour fish fillet is a delightful dish that brings together a perfect balance of flavors—sweetness from pineapple juice, the tanginess of vinegar, and a hint of saltiness from soy sauce. This recipe is especially popular among Filipinos who want a comforting seafood meal without the hassle of fish bones. Growing up, I remember my uncle Tito Boy making this recipe for family gatherings. He’d use either lapu-lapu (grouper) or labahita (surgeonfish), though if those weren’t available, he’d reach for creamy dory fillets or tilapia. Each fish had its own unique taste and texture, making this dish flexible and accessible for all home cooks.

Why Choose Boneless Fish Fillet for Sweet and Sour Fish ?

Using a boneless fish fillet in sweet and sour dishes not only makes the meal easier to eat, especially for kids, but it also allows the sauce to coat each piece evenly, delivering flavor in every bite. Plus, frying the fish in this recipe creates a crispy outer layer that contrasts beautifully with the rich, tangy sauce. If you’re new to cooking fish or are cautious about bones, a fillet is perfect for you. My cousin Lani swears by cream dory, as its mild flavor and tender texture really let the sauce shine. And trust me, even the pickiest eaters in our family dig in without hesitation!

Preparing the Perfect Coating

The secret to a well-prepared sweet and sour fish fillet lies in its crispy coating. First, rub each piece of fish with calamansi juice, salt, pepper, and a pinch of MSG, if you like that extra umami kick. Calamansi juice isn’t just for flavor—it also helps eliminate any “fishy” smell while infusing a bright citrusy note into each fillet. After seasoning, coat each piece in cornstarch, which helps the egg adhere better. Next, dip the fillet in beaten eggs before rolling it in breadcrumbs. This triple-layer technique creates a thick, golden crust that stays crisp even when drenched in sauce. Tito Boy would always say, “Kailangan malutong ang isda para hindi malunod sa sauce,” which means “The fish must stay crispy so it doesn’t drown in the sauce.”

Frying for the Perfect Crunch

Deep frying is essential here because it gives the fish fillet that crunchy texture. Heat the oil over medium heat, ensuring it’s hot enough for a good sizzle when you drop in the fish. If it’s too hot, though, the breadcrumbs might brown too quickly, so patience is key. Fry each piece until it turns a beautiful golden brown, then set it aside on a plate lined with paper towels to remove excess oil. This step keeps the fish from becoming greasy, allowing it to hold up against the sauce. In our family, frying fish always draws everyone into the kitchen, sneaking pieces before they’re even served!

Making the Sauce for Sweet and Sour Fish

The heart of this dish lies in its sweet and sour sauce, which is incredibly easy to make but packs a flavor punch. To start, combine cornstarch and sugar in a small amount of water. Cornstarch helps thicken the sauce, giving it a glossy, velvety texture that clings to each fish fillet. Once these are dissolved, add onion, garlic, cucumber, tomato, bell pepper, pineapple juice, vinegar, soy sauce, and margarine into the mix. Each ingredient adds a different layer of flavor: the vinegar for tang, the soy sauce for saltiness, and the margarine for a touch of richness. My Lola Cora would always remind us to cook the sauce just until it starts to boil, then give it another two minutes to thicken up. This technique ensures a perfect, spoonable consistency that’s neither too runny nor too thick.

A Burst of Flavor in Every Bite

Once the sauce is done, pour it over the golden fish fillets, letting the flavors seep into the crispy coating. The result is a harmony of sweet, sour, and savory in every bite. In our family, this sweet and sour fish fillet always reminds us of Sunday lunches, when everyone would gather around the table, chatting and sharing stories. For added crunch, my Tita Aida sometimes throws in a few julienned bell peppers at the end. Not only does it bring color, but it also adds a fresh, crisp texture that pairs well with the tender fish.

A Brief History of Sweet and Sour

Did you know that the idea of sweet and sour sauce originally comes from China? It’s been adapted into countless Filipino recipes over the years, such as pork, shrimp, and even squid, but sweet and sour fish remains a top choice for many. The pineapple juice in our version is a distinctly Filipino twist, adding a tropical touch that sets it apart from the traditional Chinese version. This adaptation speaks to the Filipino knack for infusing foreign dishes with our own local flavors, creating something unique and distinctly ours.

Serving and Enjoying

Serve the sweet and sour fish fillet hot, with a steaming bowl of rice on the side. This dish, with its bright colors and bold flavors, often takes center stage at our gatherings. Watching everyone dig in, from the crispy bites of fish to spoonfuls of tangy sauce, is always a joy. It’s a recipe that’s quick enough for a weekday meal yet special enough for a celebration. Even my younger brother, who’s usually a picky eater, can’t resist going for seconds.

This sweet and sour fish fillet is a simple but satisfying dish, and it’s one I love to make for my own family now, passing down the flavors and memories I grew up with. Craving seafood? Try sweet and sour shrimps!

Print Recipe

4.60 from 5 votes

Sweet and Sour Fish Fillet

Learn how to make a delicious and easy sweet and sour fish fillet. This recipe uses simple ingredients and offers a tangy twist to your fish dishes. Try it today!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Fish Recipes

Cuisine: Filipino

Keyword: fish recipe, panlasang pinoy, sweet and sour fish, sweet sour fish fillet

Servings: 4 servings

Calories: 310kcal

Author: Manny

Ingredients

For the fish:

• 2 medium size labahita lapu-lapu or maya-maya
• 2 cups Japanese bread crumbs
• 3/4 cup cornstarch for coating
• 4 calamansi juice extracted
• 3 eggs beaten
• salt and pepper to taste
• MSG or granulated seasoning

For the Sweet and Sour Sauce:

• 1 piece onion quartered
• 1 clove garlic minced
• 2 Tbsp. cornstarch
• 1 and 1/2 Tbsp sugar
• 1/4 cup water
• 1 cup pineapple juice
• 1/4 cup vinegar
• 1 Tbsp. soy sauce
• 1 Tbsp. margarine
• 1/4 cup cucumber cubed
• 1 piece tomato slices
• 1 piece bell pepper sliced

Instructions

How To Cook Sweet and Sour Fish Fillet

• Clean the fish and remove the skin. Separate the flesh from the fish bones and cut the fillet into 1 inch crosswise.
• Rub the fillet with calamansi juice, salt, pepper and MSG.
• Before frying, coat with cornstarch then dip in beaten eggs and roll in bread crumbs.
• Deep fry in a medium heat until golden brown. Set aside.
• To make the sauce, in a saucepan mix thoroughly the cornstarch and sugar in 1/4 cup water.
• Add in onion, garlic, cucumber, tomato, bell pepper, pineapple juice, vinegar, soy sauce, and margarine.
• Cook over medium heat stirring constantly until the mixture starts to boil.
• Cook for about 2 minutes more until the sauce thickens then pour over fried fish fillets.
• Serve hot.

Video

Watch the Video on How to Cook Sweet and Sour Fish Fillet:

Notes

Cooking Tips for Sweet and Sour Fish:

1. For a healthie­r alternative, bake the­ fish fillets instead of frying. Place the­m on a parchment-lined baking shee­t and cook in a preheated 356°F (180°C) ove­n until golden and fully cooked, around 15 minutes.
2. To e­nhance the swee­t and sour sauce's flavor, consider adding chili flakes or a splash of Worce­stershire sauce for a subtle­ kick.
3. If a thicker consistency is desire­d, gradually increase the cornstarch amount. Mix additional cornstarch with wate­r, then cook until the sauce re­aches the prefe­rred thickness.
4. Infusing vibrant hues and whole­some goodness, consider e­nriching the sauce with an array of diced ve­getables like be­ll peppers, carrots, or snap peas. Simply sauté the­se slender slice­s before incorporating them into the­ flavorful blend.
5. If time constraints arise, you can proactive­ly prepare the swe­et and sour sauce. Store it se­curely in an airtight container within the re­frigerator's cool embrace. Whe­n ready to savor the dish, gently re­heat the sauce on the­ stovetop, pouring its tantalizing warmth over freshly frie­d or baked fish fillets.
6. Avoid overcrowding the­ pan when frying the delicate­ fish fillets. Opt for a batch-by-batch approach to ensure e­ven cooking and a delightfully crisp texture­ that tantalizes the taste buds.
7. Once the­ tangy sauce drenches the­ crispy fish fillets, serve the­m promptly to fully enjoy their texture­ contrast. This delectable e­ntree pairs seamle­ssly with steamed rice or noodle­s, crafting a satisfying main course.
8. Explore diverse­ fish fillet varieties to uncove­r your personal favorite rendition. White­-fleshed sele­ctions like cod, haddock, or snapper can beautifully substitute­ the recommende­d options.
9. Should you desire an accentuate­d sweetness, fe­el free to customise­ the sugar quantity per your palate's pre­ference. Comme­nce with the outlined me­asurement, then gradually augme­nt if desired.
10. Garnish the vibrant plate­ with fresh cilantro or parsley sprigs, imparting a pop of verdant hue­ and zesty fragrance. A final squee­ze of lemon or lime juice­ just prior to savoring can further elevate­ the harmonious flavour profile.