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Thai Sweet and Sour Fish, 'Kraphong Khao Priao Wan'

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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). You can cook the fish in a electric deep frier if you wish (high heat is not required).

Requires 4 half inch thick fish steaks.

Marinade

Ingredients

2 tablespoons rice wine
2 tablespoons light soy sauce
2 tablespoons wheat flour
2 tablespoons rice flour

Method

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.

Sauce

Ingredients

1 onion, chopped,
1 green bell pepper, chopped
1/3 cup sugar
2/3 cup tomato ketchup (or Thai ketchup)
1/4 white rice vinegar
4 tablespoons rice wine
1/2 cup fish stock (or water)
1/2 cup pineapple pieces

Method

In a small pan saute the onion and sweet pepper, add the remaining ingredients, except the pineapple, and simmer until slightly reduced. Add about a tablespoon of rice flour to thicken the sauce, then add the pineapple and heat through.

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Comments

Anonymous
May 8th, 2013
1:40 PM
Quite nice. Substituted the fish stock for chicken stock and rice wine for red wine.

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