Focused recipe
Sweet and Sour Red Snapper
Crispy fried red snapper topped with a vibrant sweet and sour sauce featuring pineapple juice, bell peppers, and onions. A Filipino classic that balances tangy and sweet flavors.
Filipino Updated 7/2/2017
Ingredients
Measured from the catalog payload.
- 1 to 2 pounds red snapper medium-sized, scales and entrails removed
- 1 tablespoon coarse sea salt
- 1 cup cooking oil
- 2 cups pineapple juice
- 10 tablespoons granulated white sugar
- 1 piece green bell pepper chopped
- 1 piece red bell pepper chopped
- 1 piece yellow onion sliced
- 3/4 cup tomato ketchup
- 5 tablespoons vinegar
- 1 teaspoon garlic powder
- 3 teaspoons cornstarch diluted in 1/4 cup water
Instructions
8 cooking steps
- Rubs salt all over the fish including the cavity. Let it stay for 10 minutes.
- Heat oil in a pan. Pan-fry both sides of the red snapper until it turns golden brown. Remove the fish from the pan, set aside.
- Prepare the sweet and sour sauce by boiling pineapple juice. Add sugar. Stir until well blended.
- Add ketchup and vinegar. Let the liquid re-boil.
- Stir-in the garlic powder and then add the bell peppers and onion. Cook for 3 minutes.
- Pour the cornstarch and water mixture. Stir. Cook until the texture reaches desired thickness.
- Arrange the fried fish on a serving plate. Pour sweet and sour sauce on top.
- Serve. Share and enjoy!
Catalog details
Useful for browsing and sync.
Fish No tags Public recipe Revision 1