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Sweet and SOur na Lapu-lapu

Crispy Sweet and Sour Fish

Kusina ni Teds
This is a quick and easy sweet and sour fish recipe. The fish is butterflied so you get a crispy layer of fish meat all throughout.


Fried Fish

  • 2 pieces Fish, Lapu-lapu is best
  • Salt
  • Ground Black Pepper
  • 1 cup Potato Flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 1/4 teaspoon Turmeric Powder
  • Cooking Oil for Deep Frying

Sweet and Sour Sauce

  • 3 Tablespoons Olive Oil
  • 1 thumb-sized Ginger, sliced
  • 6 cloves Garlic, sliced
  • 1 bulb Onion, sliced
  • 1 piece Green Bell Pepper, sliced
  • 1 piece Medium - sized Carrot, sliced thinly
  • 2 Tablespoons White Vinegar
  • 6 Tablespoons Oyster Sauce
  • 2 Tablespoons Rice Wine
  • 1 cup Pineapple Juice
  • 1 pinch Chinese Five Spice, optional
  • Salt
  • Ground Black Pepper
  • 1 1/2 Tablespoons Cornstarch
  • 2 Tablespoons Water


Crispy Fried FIsh

  • Thoroughly clean the fish and pat dry. Fillet each side of the fish stopping at 2/3 part of the fish. So you'll not going to totally fillet it. Lightly season with salt and pepper.
  • Combine potato flour, salt, black pepper and turmeric powder. Dredge the fish into the flour mixture until all parts of the fish are covered witht he flour mixture. Set aside for 15 minutes before deep frying.

Sweet and Sour Sauce

  • In a hot pan, saute ginger, garlic, onions, green bell pepper and carrots in olive oil.
  • Add vinegar and cover for 2 minutes.
  • Add oyster sauce, rice wine, pineapple juice and Chinese Five Spice. Season with salt and pepper. Let it simmer for 3 minutes.
  • Premix cornstarch and water. Gradually add to the sauce until it thickens to your desired consistency.
  • Pour the sauce over the fried fish and serve immediately or serve the sauce on the side of the fish to maintain the crispiness of the fish.