Go Back
Sweet and Sour Tilapia

Sweet and Sour Tilapia 🍽️ | Filipino Escabeche-Style Fish

Sofia Martinez
A vibrant, tangy-sweet Filipino dish inspired by Chinese escabeche. Whole fried tilapia is topped with a glossy sweet and sour sauce loaded with sautéed vegetables and optional pineapple for a colorful, flavor-packed meal that’s perfect for family dinners or festive occasions.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Asian / Fusion, Filipino cuisine
Servings 4 people
Calories 439 kcal

Ingredients
  

  • For the Fish:
  • 1 kg whole tilapia or pompano, lapu-lapu, red snapper, cleaned with 2–3 diagonal slits on each side
  • 2 tbsp Knorr Liquid Seasoning or soy sauce
  • Salt and ground black pepper to taste
  • ½ cup flour for coating
  • 1½ cups cooking oil for frying
  • For the Sweet and Sour Sauce:
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 thumb-sized piece of ginger julienned
  • ½ cup white vinegar
  • ÂĽ cup tomato ketchup
  • 2 tbsp sugar
  • ½ cup water
  • 1 small carrot cut into strips
  • 1 small bell pepper green, red, or both, sliced
  • 1 tbsp cornstarch + 2 tbsp water for slurry
  • Optional ½ cup pineapple chunks
  • Optional spring onions, chopped
  • Optional chopped red chilies, for heat

Instructions
 

  • Step 1: Prep and Marinate the Fish
  • Clean the fish and pat dry.
  • Make diagonal slits on each side to allow flavors to penetrate.
  • Rub with Knorr Liquid Seasoning (or soy sauce), then season with salt and pepper.
  • Let it marinate for 15–30 minutes.
  • Step 2: Dredge and Fry
  • Lightly coat the fish in flour, shaking off any excess.
  • Heat oil in a wide pan over medium heat.
  • Fry the fish for 4–5 minutes per side until golden and crisp.
  • Drain on paper towels and set aside.
  • Step 3: SautĂ© the Aromatics
  • In a clean pan, heat 1 tbsp oil.
  • SautĂ© onion, garlic, and ginger until fragrant and slightly golden (about 2–3 minutes).
  • Step 4: Make the Sweet and Sour Sauce
  • Add vinegar, ketchup, sugar, and water. Stir to combine.
  • Bring to a boil, then add carrots, bell peppers, and pineapple chunks (if using).
  • Simmer for 2–3 minutes until vegetables are tender-crisp.
  • Step 5: Thicken the Sauce
  • Mix cornstarch with water to create a slurry.
  • Slowly add to the pan while stirring constantly until sauce thickens and becomes glossy.
  • Taste and adjust sweetness or tanginess as needed.
  • Step 6: Assemble and Serve
  • Place the fried fish on a serving platter.
  • Pour the sauce and vegetables over the top.
  • Garnish with chopped spring onions or extra pineapple.
  • Serve hot with steamed rice.

Notes

🥡 Storage and Reheating Tips

  • Refrigerate: Store leftovers in an airtight container for up to 2 days.
  • Reheat: Warm in a pan over low heat. Add a splash of water to loosen the sauce if needed.
  • Avoid microwaving the whole fish to preserve texture — reheat gently on the stove for best results.
 
Keyword Sweet and Sour Tilapia