| Prep: 30 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 520 | 10g | 1.5g | 65g |
| sugars | fibre | protein | salt |
| 30g | 2g | 45g | 1.2g |
Why I Love South Korean Crunchy Fish Fillet with Sweet and Sour Sauce
As a Miami dweller with Cuban and Spanish roots, I find joy in exploring the beautiful diversity of world cuisines. One such cuisine that I have always been fond of is the vibrant Korean food. Today, I want to share a recipe that I absolutely love – the Crunchy Fish Fillet with Sweet and Sour Sauce.
A Perfect Blend of Flavors
What draws me to this delicious South Korean dish is its beautiful marriage of flavors. The fish, drenched in the sweet and sour sauce, practically melts in your mouth and leaves a lingering delectable taste. A hint of soy sauce gives it a peculiar umami flavor, which gives a delicious depth to this palate-pleasing dish. It’s reminiscent of the Cuban Vaca Frita meet Spanish Escabeche. It’s a chorus of flavors all dancing harmoniously in your mouth.
Appreciating the Origins
As a culinary enthusiast, it’s important for me to appreciate where my food is coming from. The Crunchy Fish Fillet with Sweet and Sour Sauce, similar to many Korean dishes, boasts a balance of salty, sweet, and sour flavors. I came across this recipe during a cooking workshop led by Maangchi, a famous Korean chef renowned for her authentic recipes. The way she marries ingredients to create a melange of flavors inspired me and soon this dish found a place in my kitchen.
It’s similar to the Fish Escabeche, a Caribbean favorite of mine, where the fish is marinated and cooked in a similar sweet and sour sauce.
I often serve this Korean Crunchy Fish Fillet with Sweet and Sour Sauce with a side of basmati rice or a simple vegetable fried rice. And of course, a tropical cocktail, perhaps a Cuban Mojito or a Spanish Sangria, to truly create a beautiful paradox of my heritage and this amazing Korean dish.
So, whether you’re new to Korean cuisine or a longtime fan, I encourage you to give this Crunchy Fish Fillet with Sweet and Sour Sauce a try. Happy cooking!
What You’ll Need
- For the Fish:
- 6 fillets of white fish (such as sole or cod, about 8 ounces each)
- 1 cup all-purpose flour
- 2 cups panko breadcrumbs
- 3 large eggs, beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
- For the Sweet and Sour Sauce:
- 1 cup ketchup
- 1/2 cup white vinegar
- 1/2 cup white sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch (mixed with 3 tablespoons water)
- For the Garnish (optional):
- Thinly sliced red and green bell peppers
- Thinly sliced onion
- Thinly sliced carrot
- Pineapple chunks
Method
Step One
Begin by preparing the fish fillets. Season both sides of the fish with salt and black pepper. Dredge each fillet in flour, then dip in the beaten eggs, and finally coat with panko breadcrumbs. Make sure each fillet is fully coated with breadcrumbs. Set aside on a tray.
Step Two
Heat a generous amount of vegetable oil in a frying pan over medium heat. Once the oil is hot, add the breaded fish fillets. Fry each side for about 3 to 4 minutes or until golden brown. Once done, transfer to a plate lined with paper towel to drain excess oil.
Step Three
Now, it’s time to prepare the sweet and sour sauce. In a saucepan, combine ketchup, white vinegar, white sugar, and soy sauce. Stir and bring to a simmer over medium heat. When the sugar has dissolved, add the cornstarch-water mixture. Continue stirring until the sauce thickens.
Step Four
Pour the sweet and sour sauce over the fried fish fillets. Make sure each fillet is evenly coated with sauce.
Step Five
For the optional garnish, sauté thinly sliced red and green bell peppers, onion, and carrot in a separate pan with a little oil. Once the vegetables are tender, add the pineapple chunks and cook for another minute. Garnish the fish fillets with this mixture.
Step Six
Enjoy your Crunchy Fish Fillet with Sweet and Sour Sauce while hot. Perfect when paired with steamed rice.
