Recipe: Kraphong Khao Priao Wan - Sweet and Sour Fish
Serves about 6
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon powdered garlic
1/2 teaspoon pepper
1 pound fish fillet, cut into 2 square inch pieces
4 tablespoons vegetable oil
1 large onion, thinly sliced
1 tablespoon, finely chopped hot chilli peppers
4 tomatoes, diced into half inch cubes
1 tablespoon ketchup
1 tablespoon white vinegar
1 tablespoon fish sauce
1 tablespoon sugar
1/2 cup pineapple, diced into 1/2 inch cubes
Combine cornstarch, soy sauce, garlic and pepper, then coat fish pieces with this mixture and set aside for an hour.
Heat oil in a frying pan or wok, then fry fish on high heat for about 4 minutes or until fish pieces turn light brown, turning them over a few times. Remove and set aside.
In the same oil, adding more if necessary, stir-fry onion and chilli pepper until limp. Add tomatoes and stir-fry for another minute, then add fish and remaining ingredients, except pineapples. Gently stir-fry for 2 minutes, then stir in pineapples and serve.
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