How to make sweet and sour fish or scabitche / pinoy dish

dried fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a similar texture while being plant-based.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and has a similar flavor.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a different flavor profile.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Soak dried fish in water for 30 minutes to rehydrate.

Drain and pat the fish dry with paper towels.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add sliced onion and bell pepper, sauté until softened, about 5 minutes.

Stir in minced garlic and ginger, cook until fragrant, about 1 minute.

Add the rehydrated fish to the skillet, stirring gently to combine.

In a bowl, mix soy sauce, vinegar, sugar, and water until sugar dissolves.

Pour the sauce mixture over the fish and vegetables, stirring to coat evenly.

Simmer for 10-15 minutes, allowing flavors to meld and sauce to thicken.

Mix cornstarch with a little water to create a slurry, then stir into the skillet.

Cook for an additional 2-3 minutes until sauce is glossy and thickened.

Season with black pepper and salt to taste.

Garnish with sliced green onions and sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens