Sweet and Sour Tilapia

Overview

I originally wanted to make sweet and sour carp, but I asked my son to buy carp and mistakenly bought it as tilapia. Some people also called it (lucky and long-lasting fish), so okay! I made sweet and sour tilapia. I didn’t expect that the taste of the finished product is as good as that of sweet and sour carp. Moreover, the bones of tilapia are fewer than those of carp. The meat is tender and fragrant. My snack foodie likes it very much. It goes well with rice.

Tags

• hot dishes
• home cooking
• balsamic vinegar
• cooking wine
• starch
• tilapia
• white sugar
• garlic
• ginger
• green onions
• ketchup
• salt
• soy sauce
• water

Ingredients

Steps

1. 1 Prepare the main ingredient: a piece of tilapia, wash and remove the internal organs of the fish, apply half a spoonful of salt and cooking wine on the fish, and marinate for 10 minutes.

   

2. 2 Wash and chop the ginger, onion, and garlic. In a small bowl, add soy sauce, vinegar, and sugar to make a sauce. Set aside.

   

3. 3 Heat an appropriate amount of oil in a pan, apply starch on both sides of the fish, half-fry in the oil until both sides are golden brown and cooked through.

   

4. 4 The fried fish is served on a plate.

   

5. 5 Leave two tablespoons of base oil in the pot and sauté ginger, onion, and garlic until fragrant.

   

6. 6 Add the sauce prepared previously and stir-fry.

   

7. 7 Finally add tomato paste and stir-fry.

   

8. 8 Add about 70 to 80 ml of water and cook until the soup bubbles and remove from heat. (At this moment, you can try whether the sour, sweet and salty ones suit your taste)

   

9. 9 Pour the sauce onto the surface of the fish to finish.

   

10. 10 Finished product. Impromptuly add a few shredded red peppers and green onions for garnish.