INGREDIENTS

INSTRUCTIONS

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 flavour.  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 frier 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 can't get rice wine, use a  drinkable dry sherry.  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 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. Posted to  MM-Recipes Digest V4
#191 by Grayson Mathews  <gmathews@uclink4.berkeley.edu> on Jul 24,
1997

A Message from our Provider:

“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”