I tried filleting a flounder fish for the first time and cooking it Filipino Sweet and Sour style. Well… turns out, it’s a little tricky. The first few cuts were awkward, and I wasn’t really sure If I was doing it right. Flounders are flatfish, which means they’re completely different compared to the usual round fish I was used to. But with a bit of patience (and maybe some funny frustration), I slowly got the hang of it. Was my fillet perfect? Not exactly c”,). But hey ;), as long as it’s edible, that’s a win!
Since I went through all the effort of filleting this fish, I had to make something delicious out of it. So, here’s a simple, flounder fish recipe that the whole family can try.
Sweet and Sour Flounder Fish
Filipino Sweet and Sour Fish dish is usually made with fried fish like bangus/tilapia/maya-maya, lapu-lapu, etc. It’s topped with tangy orange sauce from vinegar, sugar, ketchup and sauteed vegetables like pepper, carrot and onions.
Ingredients
- 1 whole flounder fish
- 1/2 tsp black pepper
- 1 tbsp flour
- 1 cup cooking oil
For the Sauce:
- 1 tbsp oil
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
- 1 small carrot, julienned
- 1/4 cup vinegar
- 1/4 cup banana ketchup or tomato ketchup
- 2 tbsp sugar
- 1 tbsp soy sauce
- 1/2 cup water
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tbsp onion spring or parsley for garnish
Instructions
- Season and fry the fish – Pat the flounder dry and rub it with salt, pepper, and cornstarch. Heat oil in a pan and fry until crispy and golden brown. Set aside on a plate.
- Make the sauce – In a separate pan, heat 1 tbsp of oil. Sauté the onions and garlic until fragrant, then add the bell peppers and carrots. Stir-fry for about 2 minutes.
- Add the flavors – Pour in the vinegar, banana ketchup, sugar, soy sauce, and water. Stir and let it simmer for a few minutes.
- Thicken the sauce – Add the cornstarch slurry while stirring continuously. Cook until the sauce thickens to a nice, glossy texture.
- Combine and serve – Pour the sauce over the fried flounder, making sure it’s evenly coated. Serve hot with steamed rice.
Notes
Dos and Don’ts When Cooking Sweet and Sour Fish
Dos:
- Use firm fish – Choose firm, white-fleshed fish like lapu-lapu (grouper), tilapia, maya-maya (snapper), or bangus (milkfish). These hold their shape better when fried.
- Pat the fish dry before frying – This prevents oil splatters and ensures a crispy exterior.
- Fry in hot oil – Make sure the oil is properly heated (around 350°F or 175°C) before frying the fish to get a golden, crispy crust.
- Caramelize the sauce properly – Let the sauce simmer until slightly thickened and glossy to ensure it coats the fish well.
- Balance the flavors – Sweet and sour sauce is all about sweet, tangy, and savory flavors. Adjust the sugar and vinegar ratio carefully.
- Add bell peppers and carrots last – To keep them slightly crisp and colorful, add them toward the end of cooking.
- Don’t overcook the fish – Over-frying makes the fish dry and tough. Fry until golden and crisp, then remove immediately.
- Don’t pour the sauce over hot fried fish – Let the fish rest slightly before adding the sauce to keep the skin crisp.
- Don’t use too much vinegar – It can overpower the dish. Add gradually and taste as you go.
- Don’t skip the ginger – Ginger reduces the fishy odor and adds a fragrant aroma.
- Don’t make the sauce too thick – Sweet and Sour sauce should be slightly runny, not gloopy.
