| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
Thai, Seafood |
1 |
Servings |
INGREDIENTS
| 4 |
|
Half inch thick fish steaks |
| 2 |
tb |
Rice wine |
| 2 |
tb |
Light soy sauce |
| 2 |
tb |
Wheat flour |
| 2 |
tb |
Rice flour |
| 1 |
|
Onion; chopped, |
| 1 |
|
Sweet pepper; chopped |
| 1/3 |
c |
Sugar |
| 2/3 |
c |
Tomato catsup |
| 1/4 |
c |
Rice vinegar (or other white vinegar) |
| 4 |
tb |
Rice wine |
| 1/2 |
c |
Fish stock (or water) |
| 1/2 |
c |
Pineapple pieces |
INSTRUCTIONS
MARINADE
SAUCE
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
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