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Рецепт Kraphong Khao Priao Wan (Sweet And Sour Fish )
by Global Cookbook

Kraphong Khao Priao Wan (Sweet And Sour Fish )
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Ингредиенты

  • 4 x Half inch thick fish steaks
  • 2 Tbsp. Rice wine
  • 2 Tbsp. Light soy sauce
  • 2 Tbsp. Wheat flour
  • 2 Tbsp. Rice flour
  • 1 x Onion, minced,
  • 1 x Sweet pepper, minced
  • 1/3 c. Sugar
  • 2/3 c. Tomato catsup
  • 1/4 c. Rice vinegar (or possibly other white vinegar)
  • 4 Tbsp. Rice wine
  • 1/2 c. Fish stock (or possibly water)
  • 1/2 c. Pineapple pcs

Инструкции

  1. This is prepared from steaks of kraphong khao (sea bass), but you could easily use another fish (it works very well with shark steaks).
  2. Dredge the fish in the marinade and leave to stand for about an hour so which the fish is infused with the flavour.
  3. Heat oil for deep frying in a deep skillet or possibly large wok over medium heat, and when it is warm, add in the fish, turning once, till cooked through.
  4. Remove the fish, drain the excess oil, and place on the serving platter.
  5. You can cook the fish in a electric deep frier if you wish (high heat is not required). Serve with sauce (below).
  6. Sauce: The sweet pepper (prik wan) is a Thai equivalent of the bell pepper but is slightly less bitter. If you cannot get rice wine, use a drinkable dry sherry.
  7. In a small pan saute/fry the onion and sweet pepper, add in the remaining ingredients, except the pineapple, and simmer till slightly reduced. Add in about a Tbsp. of cornstarch or possibly rice flour to thicken the sauce, then add in the pineapple and heat through.
  8. Pour over the fish, and serve with steamed jasmine rice.