Fish Fillets and Tofu With Sweet Chili Pineapple Mango Sauce

Fish Fillets and Tofu With Sweet Chili Pineapple Mango Sauce

I used bangus (milkfish) belly fillet but any firm fleshy fish fillet can be substituted.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Connie Veneracion


  • 250 grams fish fillets
  • salt
  • pepper
  • 4 tablespoons corn or tapioca starch
  • 300 grams silken tofu
  • 2 cup cooking oil for frying
  • 1/4 cup pineapple jam
  • 1/4 cup mango ketchup
  • 1/4 cup sweet chili sauce
  • 1 and 1/2 tablespoons chili garlic sauce
  • chopped parsley (optional)


  • Cut the fish fillets into 3/4-inch cubes. Season with salt and pepper. Toss with the starch to coat each piece well.
  • Cut the tofu into half-inch cubes.
  • Heat the cooking oil until wisps of smoke start to appear.
  • Fry the tofu just until lightly browned along the edges. Scoop out and drain on a stack of paper towels.
  • Reheat the oil. Fry the fish cubes until a crisp crust forms on the outside. Scoop out and drain on paper towels.
  • Pour off the oil from the pan. Wipe the pan clean with paper towels. Pour in the pineapple jam, chili garlic sauce, mango ketchup and sweet chili sauce. Heat gently until thin and of pouring consistency. Taste and add salt to balance the flavors.
  • Transfer the fish and tofu to a platter. Pour the sauce over and around them. Sprinkle with chopped parsley. Serve the fish fillets and tofu with sweet chili pineapple mango sauce with rice.