Follow parentsjourney on TwitterIngredients:

  • 1 whole Tilapia, about 1 kilo (scaled and cleaned but fins are intact)
  • Salt, Pepper and Aji Ginisa Mix
  • Cooking Oil

For the sauce:

  • 1 cup Vinegar
  • 3 tbsp Tomato Catsup
  • 2 tbsp Brown Sugar
  • 1 tbsp Strips of Ginger
  • 1 pc Onion, small, cut into rings
  • 1 tsp Salt
  • 1 tbsp Cornstarch dissolved in ½ cup water

For the Garnish:

  • 1 pc Carrot, julienned
  • 1 pc Red Bell Pepper, julienned
  • 1 pc Green Bell Pepper, julienned


Make 3 to 4 diagonal incisions about half an inch deep on both sides of the fish. Season the fish by rubbing with salt, pepper and Ginisa mix, paying close attention to the gut area and the incisions. Heat the oil and deep fry the fish to golden brown. Make sure to put the fish in the pan only when the oil is hot enough or when it starts to emit smoke. For even cooking and texture, flip the fish when the underside is done then fry the other side. Drain fried fish on paper towel and transfer to a serving platter. Garnish with sliced vegetables on top.

For the sauce, place the vinegar, tomato catsup, sugar, salt, onion and ginger in a pan and let boil without stirring. Then add cornstarch dissolved in water with continuous stirring for a minute. You can add more sugar to suit your preference. Pour hot sweet and sour sauce over fish and vegetables. Serve immediately.

Back to Our Christmas Dinner 2009.

Bookmark and Share

Related Posts with Thumbnails

About Us (circa 2009)

Our journey led us to this place. A little more than 10 years ago we began our journey as husband and wife. Three years later, we found ourselves with two bundles of joy- a daughter and then a son. They're the children we've dreamed of having.

About five years since the birth of our son, an unexpected gift came- a younger brother to our school-age kids. And soon enough, a baby girl arrived to round the family membership.

Brave was a term used by a friend to describe us. Challenging... and loving it -- yeah, this journey is not for the faint of heart.