Sweet and Sour Fish

A famous Chinese dish using fish with carrots, celery, bellpepper, onion, Mama Sita’s Pang-Gisa Mix and Oyster Sauce.

Cooking Time: 9 mins

Serves: 5-7

Main Ingredients: Fish

Cooking Style: Braised

Difficulty: Intermediate

Instructions

  1. Prepare the marinade by mixing white wine or gin, Mama Sita’s Oyster Sauce, Mama Sita’s Stir-fry Mix and egg white. Add sliced fish. Marinate for at least two hours.
  2. Coat the marinated fish in cornstarch.
  3. In a deep-fat fryer, heat oil at 325ºF to 350ºF and fry the marinated fish until crispy. Drain and set aside.
  4. Combine together Mama Sita’s Sweet and Sour Sauce, Mama Sita’s Labuyo Sauce, Mama Sita’s Oyster Sauce and water.
  5. Heat 1 tbsp cooking oil and dissolve Mama Sita’s Annatto powder. Pour the combined sauce and heat.
  6. Add all the pre-cut vegetables.
  7. Add the fried fish, mix well to coat the fish with the sauce. Turn off heat and serve hot.

Ingredients

Metric

English

Ingredient

2 tbsp

20 g

Mama Sita’s Chopsuey/Pancit Canton Mix

1 tbsp

15 ml

Mama Sita’s Oyster Sauce

1 bottle

390 g

Mama Sita’s Sweet & Sour Sauce

1 tsp

5 ml

Mama Sita’s Pure Labuyo

1 tsp

3 g

Mama Sita’s Achuete

1 tbsp

15 ml

Gin (or white wine)

1 pc

25 g

Egg white

1½ cups

250 g

Boneless fish fillet (cream dory or any white fish), sliced into 1” x ½” strips

1 cup

250 ml

Cornstarch

1 cup

250 ml

Oil, for deep frying

¼ cup

60 ml

Water

1 tbsp

15 ml

Oil

1 pc

60 g

Onion, quartered

2 pcs

60 g

Bell pepper, red and green, small, sliced into 1-inch triangles

3 tbsp

25 g

Celery, chopped

¼ cup

50 g

Carrots, sliced diagonally about ¼-inch thick

Cooking Style: Braised