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Fish Fillet with Catsup Sauce
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How to Cook Fish Fillet with Catsup Sauce

Fish Fillet with Catsup Sauce is a deliciously crispy fried fish dish coated in a rich, sweet-savory sauce made with banana or tomato catsup, perfect for a hearty meal.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Fish Recipes
Cuisine: Filipino
Keyword: catsup sauce, fish fillet
Servings: 2 servings
Calories: 156kcal
Author: Manny

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.