I’ll never forget how our beloved Yaya Linda would transform simple cream dory into this irresistible Sweet and Sour dish that had my whole family fighting over the last piece.
She taught me this recipe when I was just learning how to cook, patiently showing me how to achieve that perfect golden-brown crust and that signature sauce that’s matamis-asim just like how Chinese restaurants make it – but honestly, even better.
What I love most about her version is how it makes cream dory (which is so affordable at the palengke) taste like an expensive restaurant dish.
I’ve made this sweet and sour cream dory recipe countless times for my own family now, and my kids always clean their plates, even my youngest who usually doesn’t eat fish.
Trust me, once you master Yaya Linda’s technique of double-coating the fish and getting that sauce-to-fish ratio just right, this will become your new panghandaan recipe that friends and relatives will keep requesting at every gathering.
Why You’ll Love This Recipe
- Perfect balance of crispy fish and tangy-sweet sauce
- Restaurant-quality dish made easily at home
- Budget-friendly alternative to traditional sweet and sour fish
- Make-ahead friendly components
- Crowd-pleasing flavor profile that even kids will enjoy
Sweet and Sour Cream Dory
Equipment
- Large non-stick frying pan (para sa pagprito) ensures even cooking and prevents sticking
- Deep frying thermometer (pangsukat ng init) for precise oil temperature
- Sharp knife [Matalas na kutsilyo] for clean cuts of fish and vegetables
- Mixing bowls (mangkok) for coating mixture and sauce preparation
- Wooden spoon (sandok na kahoy) for gentle stirring without scratching the pan
- Paper towels for draining excess oil
- Measuring cups and spoons (Panukat) for accurate measurements
- Colander (salaan) for draining fried fish
Ingredients
For the Fish:
- 500 grams cream dory fillet cut into serving pieces (hiwa-hiwalay na cream dory)
- 1 large egg beaten (binating itlog)
- ½ cup cornstarch cornstarch o gawgaw
- ½ teaspoon salt asin
- ½ teaspoon ginger powder pulbos na luya
- ¼ cup water tubig
For the Vegetables:
- 1 green bell pepper diced (hiwa-hiwalay na bell pepper)
- 1 cup pineapple chunks pinya
- 2 onions quartered (sibuyas)
- 2 tablespoons ginger julienned (hiniwa ng manipis na luya)
- 6 cloves garlic minced (dinurog na bawang)
- 1 small carrot peeled and sliced diagonally (karot)
For the Sweet and Sour Sauce (Matamis-Asim na Sarsa):
- 1 cup water tubig
- ¼ cup pineapple juice katas ng pinya
- 2 tablespoons brown sugar muscovado
- ⅔ cup vinegar suka
- ½ cup ketchup ketsup
- 2 tablespoons soy sauce toyo
- 1 tablespoon sesame oil langis ng sesame
- 1 tablespoon cornstarch dissolved in ¼ cup water tinunaw na gawgaw
Instructions
- Start by patting your cream dory fillets dry with paper towels (tuyuin ng paper towel ang cream dory). In a large bowl, whisk together the beaten egg, cornstarch, salt, ginger powder, and water until smooth to create your coating mixture (ihalo ang binanting itlog, gawgaw, asin, pulbos na luya, at tubig). Coat each piece of fish thoroughly in this mixture and let them rest for 15 minutes at room temperature.
- While the fish is resting, prepare your vegetables. Dice your bell peppers, quarter the onions, julienne the ginger, mince the garlic, and slice your carrots diagonally. Set these aside. In a separate bowl, combine all sauce ingredients except the cornstarch slurry: water, pineapple juice, brown sugar, vinegar, ketchup, soy sauce, and sesame oil. Mix well and set aside.
- Heat your cooking oil in a large frying pan or kawali to 350°F (175°C). You’ll know it’s ready when a drop of coating creates tiny bubbles that rise steadily (kapag ang patak ng coating ay gumagawa ng maliliit na bula). Carefully lower your coated fish pieces into the hot oil, making sure not to overcrowd the pan (huwag masyadong marami ang isama sa pagprito). Fry for 3-4 minutes or until golden brown (hanggang maging golden brown), turning once halfway through. Remove and drain on paper towels.
- In a clean pan or kawali, heat 2 tablespoons of oil over medium-high heat. Sauté your ginger and garlic until fragrant (hanggang mabango), about 30 seconds. Add onions and cook for 1 minute. Add bell peppers, carrots, and pineapple chunks, cooking for another 2-3 minutes until the vegetables are crisp-tender (malutong-malambot). Remove and set aside.
- Using the same pan, pour in your prepared sauce mixture. Bring to a boil over medium heat, stirring occasionally. Once boiling, stir your cornstarch slurry to recombine (since the cornstarch will have settled), then pour it into the sauce in a steady stream while stirring constantly (ibuhos ng dahan-dahan habang hinahalo). Continue stirring until the sauce thickens enough to coat the back of a spoon (hanggang lumapot ang sarsa), about 2-3 minutes.
- Return your fried fish and cooked vegetables to the pan with the thickened sauce. Gently toss everything together until well-coated (haluin ng marahan hanggang magkasama-sama). Transfer to a serving dish immediately and serve hot with steaming white rice (mainit na kanin). For best presentation, garnish with additional spring onions and toasted sesame seeds if desired.
- For optimal enjoyment, serve right away while the fish is still crispy and the sauce is hot. Kung hindi man makakain kaagad, keep the fish separate from the sauce until ready to serve (para hindi lumambot ang breading).
Tips from Lola’s Kitchen
- Pat the fish dry before coating to ensure better adhesion
- Don’t overcrowd the pan when frying to maintain oil temperature
- Add a pinch of MSG (vetsin) for enhanced umami flavor
- Cut vegetables in similar sizes for even cooking
- For extra crispy fish, double-fry at different temperatures
Traditional Serving Suggestions
- Serve with steaming white rice
- Pair with sinigang or clear soup
- Garnish with spring onions and toasted sesame seeds
- Serve family-style on a large platter
- Include Filipino pickled vegetables (atchara) on the side
Troubleshooting
- If sauce is too thick: Add water or pineapple juice tablespoon by time
- If sauce is too thin: Mix additional cornstarch with cold water and add gradually
- If fish isn’t crispy: Ensure oil is hot enough before frying
- If sauce is too sour: Add more sugar gradually
- If sauce is too sweet: Add more vinegar in small amounts
Ingredient Alternatives
- Cream Dory → Tilapia, Pangasius, or any white fish
- Fresh pineapple → Canned pineapple chunks
- Brown sugar → White sugar or honey
- Bell peppers → Mixed capsicums
- Rice vinegar → White vinegar or apple cider vinegar
- Sesame oil → Peanut oil (though flavor will differ)
Storage & Reheating
- Refrigerate separate components (fish, vegetables, sauce) for up to 3 days
- Store in airtight containers
- Reheat fish in air fryer or oven at 350°F (175°C) for 5-7 minutes
- Warm sauce separately on stovetop
- Not recommended for freezing
Variations
- Spicy Version: Add chopped bird’s eye chilies (siling labuyo)
- Chinese Style: Add water chestnuts and bamboo shoots
- Hawaiian Style: Add extra pineapple and red bell peppers
- Low-Carb: Serve with cauliflower rice
- Extra Crunchy: Add toasted cashews or peanuts
FAQs
Q: Why does my fish coating fall off? A: Make sure to pat the fish dry and let the coating rest for the full 15 minutes before frying. Q: Can I make this ahead for a party? A: Yes, but keep components separate and assemble just before serving for best results. Q: Is this recipe kid-friendly? A: Yes! The sweet and tangy flavors appeal to most children. Adjust spices as needed. Q: How do I know when the oil is ready for frying? A: Use a thermometer for 350°F or test with a wooden chopstick – small bubbles should form around it. Q: Can I use an air fryer? A: Yes, cook at 400°F (200°C) for 8-10 minutes, flipping halfway through.
Nutrition
The Story Behind Sweet and Sour Cream Dory
Sweet and sour dishes have been a cornerstone of Chinese cuisine for over 2,000 years, originating in the Hunan Province where the delicate balance of flavors was perfected through generations of family recipes. When these cooking techniques reached the Philippines through Chinese traders and immigrants, local cooks began adapting the recipes using ingredients readily available in our markets.
The modern Filipino version featuring cream dory emerged in the late 1990s when cream dory (Pangasius) became widely available in local markets as an affordable alternative to traditional fish choices. This adaptation was particularly significant because it offered Filipino families a budget-friendly way to enjoy a restaurant-style dish at home. The mild, delicate flavor and firm texture of cream dory proved perfect for the sweet and sour treatment, as it readily absorbs marinades while maintaining its structure during frying.
What makes our Filipino sweet and sour cream dory unique is how we’ve adjusted the sauce to suit our local palate. While Chinese versions often lean heavily on rice vinegar and ginger, Filipino cooks incorporate calamansi, banana ketchup, or local palm vinegar, creating a distinct flavor profile that bridges Chinese cooking techniques with Filipino taste preferences. Many households, including mine, have added their own touches – some add a hint of bagoong for depth, others incorporate local chilies for heat, making each family’s version special.
Today, sweet and sour cream dory has become a staple in Filipino households, particularly popular during family gatherings and fiestas. It’s a dish that represents the beautiful marriage of Chinese culinary influence and Filipino ingenuity, proving that sometimes the most beloved recipes come from adapting traditional dishes to local tastes and ingredients. Whether served at carinderia stalls or prepared for special occasions, this dish continues to evolve while maintaining its essential appeal – a perfectly crispy fish in a sauce that delightfully dances between sweet and sour notes.
