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–+ servings
Sweet and Sour Cream Dory

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.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
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
 

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!