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| Kraphong Khao Priao Wan (Sweet and Sour Fish )
4 Half inch thick fish steaks
MARINADE
2 tablespoons of Rice wine
2 tablespoons of Light soy sauce
2 tablespoons of Wheat flour
2 tablespoons of Rice flour
SAUCE
1 Onion; chopped,
1 Sweet pepper; chopped
1/3 cup of sugar
2/3 cup of tomato catsup
1/4 cup of Rice vinegar
4 tablespoons of Rice wine
1/2 cup of Fish stock (or water)
1/2 cup of Pineapple pieces |
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This is prepared from steaks of kraphong khao (sea bass), but you could easily use another fish (it works very well with shark steaks). Dredge the fish in the marinade and leave to 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. You can cook the fish in a electric deep fryer if you wish (high heat is not required). Serve with sauce (below). Sauce: The sweet pepper (prik wan) is a Thai equivalent of the bell pepper but is slightly less bitter. If you cant get rice wine, use a drinkable dry sherry. 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 through. Pour over the fish, and serve with steamed jasmine rice.
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