Kraphong Khao Priao Wan (Sweet and Sour Fish – Thai)

Posted by WingsFan91 at recipegoldmine.com 11/15/2001 3:14 pm

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.

You require 4 half inch thick fish steaks.

Prepare a marinade consisting of:

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

and dredge the fish in it, 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:
1 onion, chopped,
1 sweet pepper, chopped
1/3 cup granulated sugar
2/3 cup tomato catsup
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

In a small pan saut 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.

Special thanks to Muoi Khuntilanont.