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 soy sauce
2 tablespoons wheat flour
2 tablespoons rice flour
1 onion, chopped
1 sweet pepper, chopped
1/3 cup granulated sugar
2/3 cup tomato ketchup
1/4 cup rice vinegar (or other white vinegar)
4 tablespoons rice wine
1/2 cup fish stock (or water)
1/2 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.