I remember my Nanay and Lola’s version of sweet and sour fish. Theirs have this distinct taste of sweetness and sourness in sauce. Masarap talaga. Mine, I don’t know, ala-tsamba? haha But I’ve got good reviews from the kids and hubby. 😀

Ingredients:

Dalagang bukid
Oil for frying and sauteing
Garlic
Onion
Ginger
Carrots
Vinegar
Soy sauce
Water and flour to thickens the sauce

How to cook:

Fry the fish first. Set aside. Saute the garlic, onion, ginger. Add the carrots. Add in vinegar and soy sauce. Let it simmer for a few minutes. Add salt and pepper to taste. Add in the mixture of water and flour to thicken the sauce. Simmer for a few more minutes. Pour it over the fish. Best served with steamed rice or fried rice.