How to Cook Sweet and Sour Pompano Fish

Sweet and Sour Pompano Fish Recipe

This recipe has twist with ingredients used, instead of sugar and vinegar, we used fruit cocktail light syrup, making the dish an instant sweet and sour. 

Sweet and Sour Pompano Fish

Ingredients:

2 medium-sized Pompano (dressed/innards and gills removed)
3 tomatoes
1 onion (sliced)
5 cloves garlic (chopped)
2 small-size carrots (julienned)
1 medium-size bell pepper (julienned)  
1 small cabbage 
cooking oil for frying

Salt to taste

Sauce:

1 /2 glass fruit cocktail light syrup or 2 teaspoon sugar
1 teaspoon vinegar
3 tablespoon banana ketchup
1/2 teaspoon cornstarch

1/2 cup water 

Procedure:

Sweet and sour sauce

1. In  a saucepan, saute garlic, onions and tomatoes. Mixed cabbage, carrots, and bell pepper. Add in fruit cocktail syrup, vinegar and banana ketchup. Seasoned with salt.
2. Set aside sauteed oil for your fish. Or you may use another saucepan to conclude your sweet and sour sauce.
3. Dissolve cornstarch in a cup of water.
4. Heat pan with your cooked vegetables. Pour in cornstarch mix, cook until thick and bubbly.

Frying

1. Lightly rub or sprinkle the fish with coarse salt. Cut a diagonal slit on each side of the fish.
2. In a frying pan, use the sauteed oil (from the previous saucepan) and add more cooking oil according to your frying preference. With the right amount of heat, fry the fish in medium heat until golden brown and cooked through.
3. Arrange the fried Pompano on a serving plate. Pour sauce over fish and serve immediately. Best served with steamed rice, baked potatoes or baby potatoes. 

Cooking tips: 

Why did we use the previous cooking oil?

This is to add a more distinct flavor to your fried fish. Remember your sauteed onion, garlic and vegetables are completely seasoned. It doesn't cause any harm at all, right? (smile!) Besides, true cooks know this cooking techniques all the time. We say, "to always trust the process."

Villena's Kitchen

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