You Want It Sweet, I Want It Sour: Shall We have It Sweet and Sour?

“Just remember, the sweet is never as sweet without the sour.” JASON LEE

My greetings to all foodies here.

I happen to come across the quote above. It tells so much about life having its sweet and sour moments. How would you know then if you had a good life if you haven't experienced sadness? But stress not yourself, I won't be dealing with negativities today. Instead, I will be serving you my version of Sweet and Sour Fish, thus the title.

Sweet and Sour Fish is a common dish in Spain, which is typically made from fish or meat that is marinated and/or cooked in vinegar and some spices. Here in the Philippines, it refers specifically to sweet and sour fish, where the fish is fried first and then soaked or marinated in the sweet and sour sauce.

The Ingredients

1 kilo fish
3 tablespoons sugar
⅓ cup vinegar
1 tablespoon cornstarch - dissolved in ½ cup water
½ cup carrots - cut into strips
¼ cup ginger - cut into strips
1 onion - sliced
3 cloves garlic - minced
½ cup cooking oil for frying
2 tablespoons cooking oil
1 teaspoon salt for seasoning fish
salt and pepper
2 tablespoons ketchup - optional, for coloring

Let's Get It Done

Season fish with salt.
Heat oil in a frying pan. Once oil is hot, fry fish until golden brown. (Note: I used our already fried fish this morning)

Saute garlic, ginger, and onion in 2 tablespoon oil.

Add carrots. Pour in vinegar and dissolved cornstarch and add sugar and ketchup.
Add salt and pepper to taste.

You can serve this by arranging the fried fish on a plate and top with sauce or in my case, I combined the fried fish with the sauce and let it cook for a couple of minutes before serving.