Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 4 x Half inch thick fish steaks
- 2 Tbsp. Rice wine
- 2 Tbsp. Light soy sauce
- 2 Tbsp. Wheat flour
- 2 Tbsp. Rice flour
- 1 x Onion, minced,
- 1 x Sweet pepper, minced
- 1/3 c. Sugar
- 2/3 c. Tomato catsup
- 1/4 c. Rice vinegar (or possibly other white vinegar)
- 4 Tbsp. Rice wine
- 1/2 c. Fish stock (or possibly water)
- 1/2 c. Pineapple pcs
Direcciones
- 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 which the fish is infused with the flavour.
- Heat oil for deep frying in a deep skillet or possibly large wok over medium heat, and when it is warm, add in the fish, turning once, till 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 cannot get rice wine, use a drinkable dry sherry.
- In a small pan saute/fry the onion and sweet pepper, add in the remaining ingredients, except the pineapple, and simmer till slightly reduced. Add in about a Tbsp. of cornstarch or possibly rice flour to thicken the sauce, then add in the pineapple and heat through.
- Pour over the fish, and serve with steamed jasmine rice.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 802g | |
| Calories 789 | |
| Calories from Fat 17 | 2% |
| Total Fat 1.99g | 2% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3987mg | 166% |
| Potassium 1245mg | 36% |
| Total Carbs 161.79g | 43% |
| Dietary Fiber 5.6g | 19% |
| Sugars 114.69g | 76% |
| Protein 12.62g | 20% |
