Fried Tilapia in Sweet and Sour Sauce

Copyright 2011 LtDan'sKitchen blogs

This is a dish that became a favorite of my Mom when I was growing up. Our family ate a lot of fish due to my Dad's allergy and we always fry or broil fish for dinner. I don't exactly remember where my Mom picked up this dish but it became a favorite. It must be just a craze at that time and sweet and sour sauce were becoming popular then with breaded and fried meats. For this version, the fish is simply fried and the sauce is poured over it and topped with julienned vegetables as a garnish. Make sure that you fry the fish prior to serving and have the sauce ready to be poured to ensure that the fish is still crispy and the sauce just adds an extra flavor without making the fried fish soggy. 

Fried Tilapia in Sweet and Sour Sauce

5 lbs fresh whole tilapia, gutted and cleaned
salt and pepper
1 carrot, peeld and julienned
1 inch ginger, peeled and julienned
3-4 green onions, sliced in long strips
2 garlic cloved, minced
canola oil for sauteing and frying

1. Prepare the vegetables and set aside. Cut slits on both sides of the fish  
    and season with salt and pepper. Prepare the sauce. Set aside. 

2. Heat the oil in a frying pan over medium heat. Fry the fish until golden 
    brown. Arrange fish on a serving  tray. 

3. In a saute pan, heat 2 tbsp of oil and roast garlic over medium heat until 
    golden brown. Spoon out garlic and set aside. Add the carrots and ginger
    and saute for 3 minutes. Turn off the heat and add the green onions. 

4. Drizzle the sauce over the fried fish and top with the sauteed vegetables. 
    Sprinkle with the roasted garlic and serve immediately. Goes really well 
    with steamed white rice. 

Sweet and Sour Sauce:*
2/3 cup water
2 tbsp soy sauce
1/4 cup brown sugar
1/4 cup vinegar
2 tbsp corn starch dissolved in  1/4 cup water
1 tsp canola oil
1/4 tsp salt

1. In a small pot, combine all the ingredients except the corn starch. Heat 
    over medium heat until simmering and sugar is dissolved. 

2. Add the cornstarch mixture and mix well. Continue to cook until the sauce 
    becomes glossy and thick. 

*Laquian, E.; Sobriveñas, Filipino Cooking Here and Abroad, National Book Store, Inc. Manila:1977.