Sweet And Sour Fish

AJI-NO-MOTO® Umami Seasoning


  • 1/4 cup (62.5ml) Cooking oil
  • 1/2 kilo (500g) Dalagang Bukid, small to medium size
  • 2 Tbsps. (20g) Garlic, chopped
  • 1/2 cup (60g) Onion, sliced
  • 1/4 cup (50g) Tomato, sliced
  • 1/2 cup (70g) Carrot, strips
  • 1/2 cup (70g) Green bell pepper, strips
  • 1 Tbsp. (10g) Cornstarch (dissolved in):
  • 1 cup (250ml) Water
  • 1/2 cup (100g) Tomato sauce
  • 1 Tbsp. (15ml) Soy sauce
  • 1 Tbsp. (10ml) Vinegar, white
  • 1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
  • 4 tsps. (20g) Sugar, brown
  • 4 tsps. (20ml) Fish sauce


  1. PAN-FRY. Heat oil in pan then fry Dalagang Bukid until cooked and golden brown. Drain excess oil using a colander then aside.
  2. STIR-FRY. In the same pan, add garlic and onion then saute until fragrant. Mix-in tomato, carrots, and bell pepper, stir-fry for few minutes.
  3. SIMMER. Pour cornstarch and water mixture and tomato sauce in the pan then simmer until sauce has thickened.
  4. SEASON. Add soy sauce, vinegar, AJI-NO-MOTO®, sugar, and fish sauce. Mix well.
  5. SERVE. Transfer fried fish onto a serving plate then pour sauce all over. Serve & enjoy!

Cooking Tips

Depending on the availability, other varieties of fish can be used in this recipe such as Lapu-Lapu, Maya-Maya, Tilapia, or Galunggong.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 15 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 pc. fish, + 1/4 cup veggies with sauce (183g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Dalangang Bukid has Vitamin B12 which is essential for normal nerve function.

*30% sodium reduced vs. regular recipe


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