Cod Fillet Sweet and Sour


2 pounds Cod Fillet
1 1/2 tablespoons salt
Dash of ground pepper
2 tablespoons soy sauce
1 1/2 cups pineapple chunk
1/2 cup water
1 large onion (sliced)
garlic ( minced)
small piece of ginger (sliced)
2 meduim tomatoes (sliced)
2 meduim carrots (sliced)
1 small red bell pepper (sliced)
1 small green bell pepper (sliced
1 tablespoon cornstarch
1 tablespoon flour


Wash the fish and let the water drain. Sprinkle the fish with salt and pepper and transfer to a big bowl with egg beaten. Prepared the flour to dip the fish both side. Heat the pan and add oil to fry the fish until it's done. While frying the fish, sliced all the ingredients and put aside.
In meduim pan sautee garlic, ginger, onion and tomatoes, both needs to be brown before adding the ingredient, then add carrots, red bell pepper and green pepper. Stir altogether then add water, pineapple juice, venegar, soysauce and sugar and add salt and pepper to taste. Bring to boil then add pineapple chunk. Don't over cook the carrots, green and red pepper. Mix flour and cornstarch a tablespoon of water in a small bowl then add into the ingredients and stir until it's thicken. You can add salt if the taste not enough for your taste.
The maximum time for making the sauce is at least 15 minutes long or less. When the fish done put in a platter or pyrex and poured the sauce over. Served with white rice.


It has been a while since the last time I cook sweet and sour fish. My husband like the mother's best sweet and sour sauce better than the Filipino sweet and sour recipe, but I run out of stock for a while and I order in the Filipino store that kind of sauce, but until now I haven't got any because they couldn't find in NY Or NJ. I seen online, but very expensive to buy a bottles plus shipping and handling. The other day, I make my own sweet and sour sauce and this is that come out. My husband likes it and said, I should keep my recipe. Here's my sweet and sour fish...


9 inch cake


Thursday, December 10, 2009 - 4:58pm


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