Kraphong Khao Priao Wan
(Sweet and Sour Fish – Thai)
This is prepared from steaks of kraphong khao (sea bass), but you could easily
use another fish (it works very well with shark steaks). You can cook the fish in
a electric deep fryer if you wish (high heat is not required). The sweet pepper
(prik wan) is a Thai equivalent of the bell pepper, but is slightly less bitter.
If you can't get rice wine, use a drinkable dry sherry.
- 4 half inch thick fish steaks
- 2 tablespoons rice wine
- 2 tablespoons light
- 2 tablespoons wheat flour
- 2 tablespoons rice flour
- 1 onion, chopped
- 1 sweet pepper, chopped
cup granulated sugar
- 2/3 cup tomato ketchup
- 1/4 cup rice vinegar (or other
- 4 tablespoons rice wine
- 1/2 cup fish stock (or water)
cup pineapple pieces
- Marinade: Dredge the fish in Marinade, and let stand for about an hour so that
the fish is infused with the flavor.
- Heat oil for deep frying in a deep skillet or large wok over medium heat, and
when it is hot, add the fish, turning once, until cooked through.
- Remove the fish,
drain the excess oil, and place on the serving platter.
- Sauce: In a small pan sauté the onion and sweet pepper, add the remaining ingredients,
except the pineapple, and simmer until slightly reduced.
- Add about a tablespoon
of cornstarch or rice flour to thicken the sauce, then add the pineapple and heat
- Pour over the fish, and serve with steamed jasmine rice.
Posted by WingsFan91 at Recipe Goldmine 11/15/2001 3:14 pm.
Special thanks to Muoi Khuntilanont.