Sweet and Sour Cream Dory

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

Ingredients

This recipe combines cream dory, a mild fish that absorbs flavors beautifully while maintaining its firm texture when fried. The cornstarch coating creates that essential crispy exterior that contrasts with the tender fish inside. Bell peppers, pineapple, and carrots aren't just colorful - they add sweetness, crunch, and vibrant presentation.

The sauce balances brown sugar's depth with vinegar's tang, while pineapple juice adds natural sweetness and ketchup provides both color and body. Ginger, garlic and sesame oil introduce aromatic complexity that elevates the dish from simple to restaurant-quality.

Each component plays a crucial role in creating the perfect balance of textures and flavors that make this dish irresistible.

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• 500 grams cream dory fillet, cut into serving pieces
• 1 large egg, beaten
• ½ cup cornstarch
• ½ teaspoon salt
• ½ teaspoon ginger powder
• ¼ cup water
• 1 green bell pepper, diced
• 1 cup pineapple chunks
• 2 onions, quartered
• 2 tablespoons ginger, julienned
• 6 cloves garlic, minced
• 1 small carrot, peeled and sliced diagonally
• 1 cup water (for sauce)
• ¼ cup pineapple juice
• 2 tablespoons brown sugar
• ⅔ cup vinegar
• ½ cup ketchup
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch dissolved in ¼ cup water

Equipment

• Large non-stick frying pan - Ensures even cooking and prevents the fish from sticking during frying
• Deep frying thermometer - Helps maintain the perfect oil temperature for crispy fish Sharp knife - For clean cuts of fish and vegetables
• Mixing bowls - Several needed for coating mixture and sauce preparation
• Wooden spoon - For gentle stirring without scratching the pan
• Paper towels - For draining excess oil from fried fish
• Measuring cups and spoons - For accurate ingredient measurements
• Colander - For draining the fried fish

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How To Make

1. Prepare the fish coating: In a large bowl, combine beaten egg, cornstarch, salt, ginger powder, and water. Mix until smooth. Add cream dory pieces and coat each piece well. Let rest for 15 minutes.
2. Make the sauce: In a bowl, mix water, pineapple juice, brown sugar, vinegar, ketchup, soy sauce, and sesame oil. Set aside. In a small separate bowl, mix 1 tablespoon cornstarch with ¼ cup water until smooth.
3. Prepare vegetables: Cut bell pepper into squares, onions into quarters, slice carrots diagonally, mince garlic, and cut ginger into thin strips.
4. Fry the fish: Heat enough oil for deep frying in a large pan to 350°F. Fry coated fish pieces until golden brown, about 3-4 minutes. Don't overcrowd the pan. Place on paper towels to drain excess oil.
5. Cook the vegetables: In a clean pan, heat 2 tablespoons of oil. Add ginger and garlic, cooking until fragrant. Add onions and cook for 1 minute. Add bell peppers, carrots, and pineapple chunks. Cook for 2-3 minutes until vegetables are crisp but still colorful. Remove from pan and set aside.
6. Prepare the sauce: In the same pan, pour your prepared sauce mixture. Bring to a boil over medium heat. Once boiling, slowly pour in the cornstarch-water mixture while stirring constantly. Continue stirring until the sauce thickens, about 2-3 minutes.
7. Combine everything: Add the fried fish and cooked vegetables back to the pan. Gently toss everything in the sauce until well coated. Serve hot with steaming rice.

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Tips from Lola's Kitchen

• Pat the fish dry before coating to ensure better adhesion of the batter
• Double-dip the fish in the coating mixture for an extra crispy exterior
• Keep oil temperature consistent at 350°F for perfectly crispy fish
• Cut all vegetables in similar sizes to ensure even cooking
• Cook fish in batches to maintain oil temperature and achieve maximum crispiness
• Add a pinch of MSG for enhanced umami flavor (optional)
• Taste the sauce before adding it to the fish and adjust sweetness or sourness as needed
• Sauce will thicken as it cools, so don't over-thicken it while cooking

Substitutions

• Cream Dory: Substitute with tilapia, pangasius, or any white fish fillets
• Fresh Pineapple: Use canned pineapple chunks in juice (and use the juice for the sauce)
• Brown Sugar: Replace with white sugar, honey, or palm sugar
• Bell Peppers: Use any color of bell peppers or capsicums
• Rice Vinegar: White vinegar or apple cider vinegar work well
• Sesame Oil: Peanut oil (though the flavor profile will be different)
• Ketchup: Use banana ketchup for a more Filipino twist
• Cornstarch: All-purpose flour can work as a thickener (use 2 tablespoons instead of 1)

Troubleshooting

• Fish coating falls off during frying: Make sure to pat fish dry before coating, let the coating rest on the fish for at least 15 minutes, and ensure oil is hot enough before adding fish
• Sauce is too thick: Add water or pineapple juice one tablespoon at a time until desired consistency
• Sauce is too thin: Mix additional cornstarch (1 teaspoon) with cold water (1 tablespoon) and add gradually while stirring
• Fish isn't crispy: Oil temperature was too low; ensure it reaches 350°F before frying
• Sauce is too sour: Add more sugar gradually, one teaspoon at a time
• Sauce is too sweet: Add more vinegar in small amounts until balanced
• Vegetables are too soft: You've cooked them too long; keep cooking time brief to maintain crispness

Storage & Reheating

• Refrigeration: Store fish, vegetables, and sauce separately in airtight containers for up to 3 days
• Reheating Fish: For maximum crispiness, reheat in an air fryer or oven at 350°F for 5-7 minutes
• Reheating Sauce & Vegetables: Warm gently on stovetop, adding a splash of water if needed
• Assembly: Only combine reheated components right before serving
• Not Recommended: Freezing this dish is not recommended as the texture of the fish and vegetables will deteriorate
• Make-Ahead Tip: You can prepare all components separately up to a day ahead and assemble just before serving

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FAQ

Related

Looking for other recipes like this? Try these:

Sweet and Sour Cream Dory

Sweet and Sour Cream Dory is a Filipino-Chinese fusion dish that showcases crispy battered cream dory fillets glazed in a vibrant sweet-tangy sauce, complemented by colorful vegetables and pineapple. This affordable yet elegant dish transforms humble cream dory into a restaurant-worthy creation through a careful balance of textures - crispy exterior giving way to tender fish - and flavors, where the natural sweetness of pineapple and brown sugar harmonizes with the bright acidity of vinegar. While drawing inspiration from Chinese culinary traditions, the recipe has been adapted to Filipino taste preferences and ingredients, making it a popular choice for both family meals and special occasions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Filipino

Servings 4

Calories 385 kcal

Difficulty Medium

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

 

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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 mixing the coating for your fish. In a large bowl, combine beaten egg, cornstarch, salt, ginger powder, and water. Mix until smooth. Add your cream dory pieces and coat each piece well. Let this rest for 15 minutes.
• While waiting, get your sauce ready. In a bowl, mix water, pineapple juice, brown sugar, vinegar, ketchup, soy sauce, and sesame oil. Set this aside. In a small separate bowl, mix 1 tablespoon cornstarch with ¼ cup water until smooth.
• Next, prepare your vegetables. Cut your bell pepper into squares, onions into quarters, slice your carrots diagonally, mince the garlic, and cut ginger into thin strips. Keep these ready.
• Heat enough oil for deep frying in a large pan. Once hot (around 350°F), fry your coated fish pieces until golden brown, about 3-4 minutes. Don't overcrowd the pan. Once done, place on paper towels to drain excess oil.
• Using a clean pan, heat 2 tablespoons of oil. Add ginger and garlic, cooking until fragrant. Add onions and cook for 1 minute. Add bell peppers, carrots, and pineapple chunks. Cook for 2-3 minutes until vegetables are crisp but still colorful. Remove from pan and set aside.
• In the same pan, pour your prepared sauce mixture. Let it come to a boil over medium heat. Once boiling, slowly pour in your cornstarch-water mixture while stirring constantly. Keep stirring until the sauce thickens, about 2-3 minutes.
• Finally, add back your fried fish and cooked vegetables to the pan. Gently toss everything in the sauce until well coated. Serve hot with steaming rice.
• Remember: For the crispiest fish, serve right away. If you need to wait before serving, keep the fried fish separate from the sauce and combine only when ready to eat.

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

 

Nutrition

Calories: 385kcalCarbohydrates: 42gProtein: 28gFat: 14gSodium: 890mgFiber: 3gSugar: 18g

Tried this recipe?Let us know how it was!

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.