The sweet and sour sauce has a long and flavorful history that dates back to ancient China, particularly during the Tang Dynasty (618–907 AD). Originally, it was made with simple ingredients like vinegar and sugar to balance flavour and preserve food. Over time, regional Chinese cuisines developed their own versions, often combining soy sauce, rice vinegar, and preserved fruits.
When Chinese immigrants introduced their cuisine to other countries—especially in the West—their cooking evolved to suit local tastes. In the Philippines, the Chinese-style sweet and sour dish was warmly embraced and given a tropical twist, often featuring pineapple, calamansi, and red ketchup for added colour and flavour. Today, sweet and sour sauce is enjoyed worldwide, known for its perfect balance of asim at tamis, and it remains a classic in both Chinese and Filipino home kitchens.
Sweet and Sour Fish
Description
This no-fuss recipe features lightly coated fried fish topped with a classic sweet and sour sauce made from pantry staples like vinegar, sugar, ketchup, and soy sauce. A perfect ulam for everyday meals, served with hot rice.
Ingredients
For the fish:
For the sauce:
Instructions
Fry the fish:
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Season fish fillets with salt and pepper. Coat in cornstarch or flour. Fry in hot oil until golden and crispy. Drain on paper towel.
Make the sauce:
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In a pan, heat 2 tbsp oil. Sauté garlic and onions until fragrant. Add carrots and bell pepper, and cook for 2–3 minutes.
Add liquids:
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Add ketchup, vinegar, sugar, soy sauce, and water. Stir and bring to a boil. Taste and adjust seasoning if needed.
Thicken the sauce:
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Add the cornstarch slurry and stir until sauce is glossy and thickened.
Serve:
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Pour the sauce over fried fish just before serving or serve it on the side to keep the fish crispy.
