Ingredients with Measurements:
- 4 pieces of tanigue fillet (about 1 pound)
- 1 cup vinegar
- 1/2 cup soy sauce
- 1/4 cup garlic, minced
- 1/4 cup brown sugar
- 1/4 cup water
- 1/4 cup ketchup
- 1/4 cup pineapple juice
- 1/4 cup red bell pepper, diced
- 1/4 cup green bell pepper, diced
- 1/4 cup onion, diced
- 1/4 cup cornstarch
- 1/4 cup water
- Salt and pepper to taste
- Cooking oil for frying
Special equipment needed:
- Frying pan
- Mixing bowl
- Whisk
- Tongs
- Serving dish
Step-by-step instructions:
1. In a mixing bowl, combine vinegar, soy sauce, and minced garlic. Mix well.
2. Add the tanigue fillet to the mixture and marinate for at least 30 minutes.
3. Heat the frying pan with cooking oil over medium heat.
4. Fry the tanigue fillet until golden brown. Set aside.
5. In a separate pan, sauté onion, red bell pepper, and green bell pepper until tender.
6. Add brown sugar, water, ketchup, pineapple juice, and salt and pepper to taste. Mix well.
7. In a small bowl, mix cornstarch and water until smooth.
8. Pour the cornstarch mixture into the sweet-and-sour sauce. Stir until the sauce thickens.
9. Arrange the fried tanigue fillet on a serving dish and pour the sweet-and-sour sauce on top.
10. Serve hot with steamed rice.
- Time:
Preparation time: 35 minutes
- Cooking time: 20 minutes
Temperature:
- Frying temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 28g
- Protein: 32g
Substitutions for ingredients:
- Tanigue fillet can be substituted with any firm white fish fillet.
- Pineapple juice can be substituted with apple cider vinegar.
Variations:
- Add chopped chili peppers for a spicy kick.
- Use different vegetables for the sweet-and-sour sauce, such as carrots or celery.
Tips and tricks:
- Make sure to pat dry the tanigue fillet before marinating to prevent excess moisture.
- Use a non-stick frying pan to prevent the fish from sticking.
- To make the sweet-and-sour sauce more tangy, add more vinegar or pineapple juice.
Storage instructions:
- Store leftover fish and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish in the oven at 350°F for 10-15 minutes or until heated through.
- Reheat the sweet-and-sour sauce in a saucepan over low heat, stirring occasionally.
Presentation ideas:
- Garnish with chopped green onions or cilantro.
- Serve with a side of steamed vegetables.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli or bok choy
- Stir-fried vegetables
- Garlic fried rice
Troubleshooting advice:
- If the sweet-and-sour sauce is too thick, add more water to thin it out.
- If the fish is overcooked, reduce the frying time or lower the heat.
Food safety advice:
- Make sure to cook the fish thoroughly to prevent foodborne illness.
- Wash hands and utensils thoroughly before and after handling raw fish.
Food history:
- Daing na tanigue is a popular Filipino dish that originated from the coastal regions of the Philippines. It is traditionally made by marinating fish in vinegar and salt, then drying it under the sun before frying.
Flavor profiles:
- The sweet-and-sour sauce adds a tangy and slightly sweet flavor to the crispy and savory fried fish.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Philippine