Instructions
- 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.
- Coat the marinated fish in cornstarch.
- In a deep-fat fryer, heat oil at 325ºF to 350ºF and fry the marinated fish until crispy. Drain and set aside.
- Combine together Mama Sita’s Sweet and Sour Sauce, Mama Sita’s Labuyo Sauce, Mama Sita’s Oyster Sauce and water.
- Heat 1 tbsp cooking oil and dissolve Mama Sita’s Annatto powder. Pour the combined sauce and heat.
- Add all the pre-cut vegetables.
- Add the fried fish, mix well to coat the fish with the sauce. Turn off heat and serve hot.
Ingredients
English
Metric
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