Piña-Level Up Sweet N' Sour Fish

Tired of the usual fried fish? Try this sweet and tangy dish, even your little picky eaters will love this. You’ll find in your pantry everything you need to turn your simple fried fish into this family favorite.

Cooking Tools Needed:

Best paired with


1 pc (½ kg) Dalagang Bukid(whole fish)
1½ tspCalamansi Juice 
½ tspIodized Fine Salt 
1 tbspAll-Purpose Flour(or cornstarch)
1 pc (50 grams) Red Bell Pepper(sliced, for the sauce)
2 tbspGreen Onion Strips(optional)
4 tbspSugar(for the sauce)
½ tspIodized Fine Salt(for the sauce)
1½ tbspAll-Purpose Flour(dissolved in ½ cup water, for the sauce)
¼ cup Ketchup(or 5 tbsp Del Monte Original Style Tomato Sauce, for the sauce)
1½ tbsp Vinegar(for the sauce)
1 pouch (115 grams) Del Monte
Pineapple Tidbits
(drained, syrup reserved)

Cooking Procedure:

  1. Sprinkle fish with calamansi juice and ½ teaspoon salt, then sprinkle with 1 tablespoon flour or cornstarch. Fry until golden brown. Set aside.

  2. Sauce: Combine ketchup or DEL MONTE Original Style Tomato Sauce, vinegar, sugar, ½ teaspoon salt and pineapple syrup. Stir. Simmer uncovered for 2 minutes. Add the flour dissolved in ½ cup water. Simmer with continuous stirring until thickened.

  3. Add Del Monte Pineapple Tidbits and bell pepper. Allow to simmer.

  4. Pour over fish. Top with green onions.

    Makes 4 servings

    Lusog Notes: This dish has 7x more fiber than your usual fried fish.

Average: 5 (6 votes)
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