SWEET AND SOUR TILAPIA

Pagdating sa mga lutuin, ay napaka mapili ko dati sa pagluluto. Subalit hindi dapat maging mapili, as long as masustansya ang iluluto mong pagkain, ay pwedeng pwede na. Kadalasan natin makikita ang menung ito sa mga restaurant at hotels inihahain ito. Dahil pawang mayayaman lang ang nakaka offord nito, medyo mabigat sa bulsa ang mga sangkap nito. Anyways, poor man o mayaman ay pwede din naman matuto ng pagluto nito. Kaya't samahan mo ako, alamin natin kung papaano ba ito iluluto.

Ang Sweet and sour ay combination that originally na nagmula from Asia. Asian food, mostly of Chinese origin, adopted this blend. Based on articles, the Chinese (particularly the Cantonese) were the one’s who originally came up with the thought of mixing these two different flavors. This Sweet and Sour Tilapia Recipe is a good example of this.

Ang Sweet and sour fish ay can be prepared using either fish fillet or whole fish. Ang Grouper na kung tawagin(also known as lapu-lapu in the Philippines) is the type of fish commonly used to make this dish.

How to Cook Sweet and Sour Tilapia

Ang paggawa at pagluto ng Sweet and Sour Tilapia ay napakadali lamang. Tiyak na magugustuhan ang tasty and delicious the outcome was.

Start by preparing the dish. Make sure that it is properly cleaned. Make incisions on the side of the fish. Ilagay ang Knorr Liquid Seasoning on the incisions and in the cavity. Rub until the entire fish is seasoned completely. This single liquid seasoning works wonders. It provides all the flavors that we need. Hayaan lamang ito in 10 minutes so that the fish absorbs the flavors.

Start the frying process. There is nothing fancy in this step. I fry lamang ang both sides of the fish until it turns golden brown.Sa mga baguhan pa lamang, make sure that you have a splatter screen on hand to protect yourself from oil splatters.

Mas mainam kung ito ay naka low to medium level heat lamang. Let time do the work. Malalaman natin na kapag tapos na it has crackling sound of the oil subsides.

Remove the fried fish from the pan. Put it on a clean plate. Time to make the sweet and sour sauce. 

Gumawa ng sauce by sautéing onion, garlic, and ginger. Add white vinegar and water. Hayaan lamang itong kumulo before adding the tomato ketchup. Stir until well blended. Dagdagan ng sugar and continue stirring until it dissolves into the mixture. Put the carrot and bell peppers. Ituloy lang ang cooking for 3 minutes before adding the slurry (mixture of cornstarch and 3 tablespoons water). The slurry helps thicken the sauce. Season with salt and pepper.

You can serve this by arranging the fried fish on a plate and top with sauce. You can also combine the fried fish with the sauce and cook for a couple of minutes before serving.

Sweet and Sour Tilapia

Crispy Fried Tilapia cooked in a tasty sweet and sour sauce.

Instructions:

  • Apply Knorr Liquid Seasoning all over the tilapia. Let it stand for 10 minutes so that the fish can absorb the flavor of the seasoning.
  • Heat around 1 cup of cooking oil in a pan. Once the oil gets hot, fry the fish until the color turns golden brown. Flip to fry the opposite side. Remove from the pan. Place on a clean plate. Set aside.
  • Make the sauce by heating 3 tablespoons of cooking oil in a cooking pot. Saute onion and garlic for 10 seconds. Add ginger. Saute for 12 seconds.
  • Pour white vinegar and water. Let boil.
  • Add tomato ketchup. Stir until it completely dilutes in the mixture.
  • Add sugar. Stir until the sugar gets fully incorporated.
  • Put carrots and bell peppers. Cook for 3 minutes.
  • Combine cornstarch and 3 tablespoons water. Mix well. Pour into the cooking pot. Stir until sauce thickens.
  • Season with salt and ground black pepper. Add a piece of tilapia and cook for 3 minutes.
  • Transfer to a serving plate. Serve with rice. 
Ingredients:
  • 2 pieces tilapia cleaned
  • 2 tablespoons Knorr Liquid Seasoning
  • 1 piece red bell pepper julienne
  • 1 piece green bell pepperjulienne
  • 1 piece carrot julienne
  • 5 cloves garlic crushed
  • 1 piece onion sliced
  • 2 thumbs ginger julienne
  • 2 tablespoons cornstarch
  • 2 cups water
  • 5 1/2 tablespoons white vinegar
  • 8 tablespoons tomato ketchup
  • 7 tablespoons white sugar
  • 1 ¼ cup cooking oil
  • Salt and ground black pepper to taste





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