A very common fish dish in Chinese restaurants! You’ll definitely love its sweet-tangy sauce! You can make this using other kinds of fish, too!
Serves 3 to 4.
INGREDIENTS:
Set A:
- 1 whole Lapu-lapu fish (around 800 grams to 1.2 kgs)
- Salt
- Cooking oil, for frying
Set B (Sauce):
- ½ cup vinegar
- Juice from 1 small can pineapple chunks
- ½ cup water
- ½ cup white sugar
- ¼ cup banana catsup
- 2 tablespoons cornstarch
- Salt and pepper, to taste
Set C:
- 2 tablespoons cooking oil
- 1 piece white onion, sliced
- 1 piece small carrot, florets
- 1 can pineapple chunks
- 1 piece medium-sized ginger, cut into strips
- 1 piece red bell pepper, cut into strips
- 1 piece green bell pepper, cut into strips
- 2 tablespoons black beans (optional)
Chef Tatung’s Tip:
- You may also use other fish in this recipe such as pompano, talakitok and tilapia.