Pla Kapong Praew Wan
Thai Sweet And Sour Fish
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4 half inch thick fish steaks.
Marinade
2 tbs rice wine
2 tbs thin soy sauce
2 tbs wheat flour
2 tbs rice flour
Mix the above ingredients into a smooth sauce
1. Dredge the fish in the marinade
2. leave to stand for about an hour so that the fish is infused with the flavour.
1. Heat oil for deep frying in a deep skillet or large wok over medium heat,
2. when it is hot, add the fish, turning once, until cooked through.
3. Remove the fish, drain the excess oil,
3. place on the serving platter.
Sauce
1 onion - hua hom, chopped,
1 green bell pepper, chopped
1/3 cup palm sugar
2/3 cup tomato ketchup
1/4 white rice vinegar
4 tablespoons rice wine
1/2 cup fish stock (or water)
1/2 cup pineapple pieces
Method - Sauce
1. In a small pan sauté the onion and sweet pepper
2. add the remaining ingredients, except the pineapple
3. simmer until slightly reduced.
4. Add about a tablespoon of rice flour to thicken the sauce
5. add the pineapple and heat through. Serve with Thai Jasmine Rice and the usual Thai table condiments |
