This fish fillet recipe is very similar to the oriental sweet and sour fish fillet recipe. But since there are no vinegar in this recipe, it does not have the sour taste. The flavor of the sauce comes from the banana catsup which is sweet. But if you prefer to use tomato catsup, you can do so in order to have that sweet and sour taste.
Fish Fillet with Catsup Sauce: A Family Favorite with a Sweet Twist
Growing up in a small coastal town, I always found myself having fish in the dinner table. My Lola Estrella had an endless repertoire of seafood dishes, more delicious than the other. But one that made a stand was this simple and comforting fish fillet with catsup sauce. She had this recipe from her mother, but it is a little different; may be that as it may, this dish is always a staple during family gatherings. Time has passed, and it is the dish of choice whenever we want to be full and satisfied with taste.
As soon as I started to learn how to cook, this was among my first dishes Tito Ben taught me. He would say that, according to him, this had different versions in every family. There are some who like it soury and served with tomato catsup. Others wanted it when it was sweet in banana catsup, but in anything, ended up being a Chinese version of a sweet and sour fish fillet. However, regardless of what it was served with, no one left the table feeling disappointed.
The Banana Catsup Sweet Simplicity
The banana catsup distinguishes this dish. Unlike the tomato-based version, banana catsup is sweeter and has a hint of spice to it, which gives the dish a different depth of flavor altogether. This condiment to this day is still an invention found within our country’s history. Since tomatoes were in short supply during World War II, banana catsup was invented as a replacement, thus making it a staple in many families. It is still popular in many households more than tomato catsup, as its flavor is distinctly Pinoy.
The fried fish fillet coats perfectly the banana catsup in this dish. The sweet and savory sauce does linger after your last mouthful. Still, my Tita Lani recounts how she describes the perfect harmony of balance in the flavors in the sauce. If you want a tang more, then you can use tomato catsup plentifully, but for me, it is the sweetness of banana catsup that really brings alive Sunday lunches at my Lola’s house.
Frying the Perfect Fish Fillet
The most obvious star of the dish, of course, is the fish. In our home, always, we used the fresh catch from the local market—be it tilapia, lapu-lapu, or bangus, the fillets had to be fresh. Kuya Jomar, my older brother, who loved experimenting in the kitchen, would always say that the secret to a perfectly crispy fish fillet lies in the coating. First, you season the fillet with salt and a little bit of MSG, which enhances the flavor. Then it is put in the fryer after it has been resting for about 30 minutes, then it’s dipped in slightly beaten egg and rolled in cornstarch before frying.
The cornstarch crust is light and crispy and to hold the rich sauce later on. Kuya Jomar would flip the fillets gently in hot oil, getting them into a beautiful golden brown before placing it on the plate lined with paper towels to drain off the excess oil. He always made sure that the fish was just right, and I bring this attention to detail when I cook this now.
Stir-Fry of Sizzling Aromatic Vegetables
Next would have to be preparing the sauce. The aroma of sautéing onions and celery and bell peppers in butter takes me back to our kitchen. Tito Ben always quipped that the smell alone is enough to make us hungry. It is not only flavor from these vegetables, but texture also, which adds a nice crunch to the soft fish.
Once the vegetables have just half-cooked, you add a dash of soy sauce and a bit more MSG for that umami kick. Then, it’s time to thicken the sauce with dissolved cornstarch. The sauce should not be too thick but thick enough to cling to the fish. Adding banana catsup, stir it all together until the vegetables are adequately covered with the vibrant reddish sauce.
Bringing It All Together
Then you combine that fried fish with the sauce. You let the fillets simmer in the mixture for just a few minutes, absorbing all the flavors. I’ve always loved how the crispy fish softens ever so slightly in the sauce and makes each bite into a perfect marriage of textures: crunch on the outside, soft and flaky on the inside, that sweet, glorious sauce holding it all together.
Serve it hot over a steaming plate of white rice and you would finish devouring it – a dish pleasing to the palate, but full of memories. Isn’t it so interesting that such a simple recipe as this can evoke such emotions? Each time I prepare it, I am taken back to lazy Sunday afternoons when my family will all converge at the dinner table-the stories shared and the laughter that accompanies each of these mouthfuls as we relished the substantial meal.
A Dish for All Occasions
With how simple it is to prepare, this fish dish can be served at any special occasion. It brings families together: whether it was on a busy weeknight dinner or a weekend feast with family and friends. Truly, these Filipino recipes inspire more value in the family, tradition, and sharing good food.
So the next time you yearn for something flavorful yet a breeze to prepare, why not try making this recipe? Whether to use the banana catsup for that sweet taste or tomato catsup for the classic sweet and sour flavor, it will surely become a favorite with your whole family. Just as it has been with ours through generations.
How to Cook Fish Fillet with Catsup Sauce
Ingredients
- 1/2 kilo fish fillet
- 1 cup banana catsup
- 1 tsp. salt
- 1 tsp. MSG
- 2 medium sized onions quartered
- 2 red and green bell peppers cut into strips
- 2 stalks celery cut into 1 inch long
- 1 Tbsp. soy sauce
- 1 pc raw egg beaten
- 1 Tbsp. cornstarch
- 2 Tbsp. butter or margarine
Instructions
How to cook Fish Fillet with Catsup Sauce:
- Sprinkle salt and MSG on the fish fillet. Let stand for 30 minutes.
- Dip in slightly beaten egg, roll in cornstarch then fry until golden brown. Set aside.
- Saute onions, celery and bell peppers in butter. Stir until half-cooked.
- Season with soy sauce and MSG. Thicken with dissolved cornstarch.
- Add the catsup and stir until well mixed with the sauce.
- Add the fish fillet to the sauce and cook for another 3 minutes. Serve hot with rice.
Video
Notes
Cooking Tips:
Achieve Perfect Crispy Coating
You must coat them very heavily with cornstarch once they have been dipped in the egg wash. It is that cornstarch which will help the crust become light, golden, and crispy in the oil. Ensuring the oil is hot enough when you start frying helps prevent the coating from ending up soggy.Balance the Sweetness of the Sauce
If, of course, it's too sweet for you, you can tone that down with a dash of soy sauce or calamansi juice a bit. It will taste more intact, no doubt again, this time around with savory flavor. Taste as you go and adjust seasoning until it tastes like you want it to.Fish Let Rest Before Mixing
After frying, place the fish fillets in paper towels and let them sit for a while to absorb excess oil. This will prevent the fish from becoming too oily as it mixes with the sauce. Adding the fillets into the sauce right before serving ensures they stay crispy.
This is awesome,my husband just loved it.
Pls. Post more fish fillet simple recipe but almost perfect to dine.:)