- 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.