Sweet and Sour Tilapia
Sweet and Sour Tilapia is a delectable dish that combines the delicate flavor of tilapia with a sweet and tangy sauce. This is my version of a Filipino dish called escabeche. To start, the tilapia fillets are dredged in a flour mixture to give them a crispy coating. They are sauteed with the vegetables and the prepared sauce, allowing the flavors to meld together beautifully. The result is a visually appealing dish. Also, bursting with a harmonious blend of sweet, savory, and tangy notes. Whether served over steamed rice or noodles, Sweet and Sour Tilapia is sure to be a hit at any dining table.
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What Is Filipino Escabeche?
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Filipino Escabeche is a popular dish in the Philippines that features a sweet and sour flavor profile. It typically consists of fried fish (often red snapper or tilapia). Or meat that is topped with a colorful sweet and sour sauce. The sauce is made from vinegar, sugar, and soy sauce. Vegetables such as bell peppers, carrots, and onions are also commonly added to the dish. Giving a vibrant and appetizing appearance. The dish is often served with steamed rice. And is enjoyed by many Filipinos for its delicious blend of flavors and textures. Filipino Escabeche is a versatile dish. It can be found in many Filipino households and is a favorite choice for special occasions and gatherings.
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Other Recipe Ideas:
Crispy Fish in Pineapple Sauce
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The Ingredients
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Main Ingredients:
Dredging mixture, combine all-purpose flour, cornstarch, garlic powder, salt, and ground pepper. The flour and cornstarch create a crispy and golden exterior when fried. Enhancing the texture of the fish and providing a crunch. The addition of garlic powder, salt, and pepper in the dredging mixture adds flavor to the fillet, elevating the taste of the dish.
Tilapia fillet: The authentic Filipino dish escabeche uses a whole fried fish then topped with a sweet and tangy sauce. Tilapia fillet is a great option for this recipe. It has a mild flavor and firm texture that won’t tear easily when you flip it during frying.
Season the fish with salt, pepper, lemon juice, and lemon zest. By combining both lemon juice and zest, you can create a well-rounded seasoning that elevates the natural flavors of the fish without overpowering it.
the vegetables:
Onion, garlic, and ginger are the perfect aromatic for this recipe. They can offset the strong fishy taste in a fish dish. These aromatic ingredients bring their distinct flavors to the dish. While also working together to mask or diminish the fishy taste.
The vibrant vegetables are bell pepper, carrot, sliced green onions, and chopped cilantro for garnish. Slice the vegetables into thin strips and cut them to the same size as possible. Cutting the vegetables uniformly when cooking is important for several reasons. First, uniform pieces ensure even cooking. When vegetables are cut into consistent sizes, they will cook at the same rate. Preventing some pieces from being undercooked while others are overcooked. This results in a more balanced and appealing dish. Additionally, uniform cuts provide a more professional appearance to your dish. Whether you’re sauteing, stir-frying, or roasting vegetables, having them cut uniformly creates a visually pleasing presentation.
For the Sauce:
The sauce is a combination of chicken broth, orange juice, soy sauce, oyster sauce, rice vinegar, honey, brown sugar, and red chili pepper flakes. These ingredients work together to create a complex and rich flavor profile. Also will elevate your Sweet and Sour Tilapia dish. To thicken the sauce and give it a glossy finish, add cornstarch as a binding agent.
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How To Make Sweet And Sour Tilapia
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Time needed: 30 minutes
STEP-BY-STEP
- FLOUR MIXTURE
In a shallow dish or baking sheet pan, combine flour, cornstarch, garlic powder, salt, and ground pepper. Stir to combine. Juice about 1 1/2 fresh oranges (equal to 1/2 cup of juice). Set them aside.
- SEASON THE TILAPIA
Place the tilapia in a large bowl and add lemon juice, and lemon zest, then season the fish with salt and ground pepper. Toss to coat evenly.
- MAKE THE SAUCE
In a large measuring cup or bowl, combine chicken broth, orange juice, soy sauce, oyster sauce, rice vinegar, brown sugar, honey, cornstarch, and red chili pepper flakes. Stir until the cornstarch and sugar dissolves.
- FRY THE TILAPIA
Heat a nonstick skillet with oil. Add the tilapia fillets and cook until golden brown on both sides. About 5 minutes on each side. Wait until you can move the fish easily before flipping them, to avoid tearing the fish.
- COOK THE VEGETABLES
Use the same skillet and add more oil if needed. Saute the onion, garlic, and ginger, until softened and aromatic. Stir in the carrot, bell pepper, and green onions, and cook until crisp-tender. Mix and pour the sauce into the pan. Pour the sauce over cooked tilapia, garnish with chopped cilantro, and serve with steamed rice.
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Frequently Asked Questions
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Place the tilapia in an airtight container and refrigerate for up to 3-4 days. For longer storage, you can freeze them up to 2-3 months. When reheating, use the stovetop or microwave.
One way to tell if it’s time to flip the fish is by looking at the edges. As the fish cooks, you will notice the edges starting to turn opaque. Once the edges look cooked and the bottom side is golden brown, it’s usually a good indicator that it’s time to flip the fillets.
Steamed rice is one of the popular side dishes to serve this dish with. Another great side dish to consider is stir-fried veggies such as broccoli and snap peas. Or fried rice is another great option.
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Sweet and Sour Tilapia
Equipment
- Nonstick skillet
- Mixing bowls
- Shallow pan or baking sheet pan
- Measuring cups
- Measuring spoons
- knife
- cutting board
Ingredients
DREDGING MIXTURE
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground pepper
FISH FILLETS
- 4 Tilapia fillets, about a pound and a half
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground pepper
FOR THE VEGETABLES
- 1 bell pepper, deseeded, and cut into thin strips
- 1 carrot, cut into thin strips
- 1 yellow onion, sliced
- 3 cloves minced garlic
- 1 tablespoon thinly sliced ginger
- 2 stalks sliced green onions
- chopped cilantro for garnish
FOR THE SAUCE
- 1/2 cup chicken broth
- 1/2 cup orange juice
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 tablespoon cornstarch
- 1/2 teaspoon red chili pepper flakes
Instructions
- DREDGING MIXTURE: In a shallow dish or baking sheet pan, combine flour, cornstarch, garlic powder, salt, and ground pepper. Stir to combine.
- SEASON THE FISH: Place the fish fillets in a large bowl. Add the lemon juice, lemon zest, salt, and pepper. Toss to coat evenly. I used my hands and rubbed the seasoning on the fish to make sure they were coated evenly.
- COAT THE FISH WITH FLOUR: Dredge each fillet onto the flour mixture. Shake off excess flour to make sure they are coated lightly. It's important to note the flour should be applied sparingly and evenly to avoid a thick, doughy coating on the fish.
- MAKE THE SAUCE: In a large measuring cup, combine all the sauce ingredients. Stir until the sugar and cornstarch dissolve. Set it aside.
- PAN FRY THE FISH: Heat a skillet with oil over medium-high heat. Add the fish fillets (cook in batches and do not overcrowd the pan). Cook the fish until golden brown on both sides, about 5 minutes on each side. Set them aside.
- COOK THE VEGETABLES: Use the same skillet and add more oil if needed. Add the onion and saute until tender or translucent. Stir in the garlic and ginger, and continue sauteing until aromatic. Add the bell pepper, carrot, and green onions, and cook until crisp-tender.
- ADD THE SAUCE: Pour the sauce into the pan. Make sure to stir it first (see note). Simmer until thickened. Pour the sauce over cooked tilapia, and garnish with chopped cilantro. Serve over steamed rice.
Video
Notes
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