Thai Style Sweet and Sour Fish Recipe?!

Thai Style Sweet and Sour Fish Recipe?

10 points fof the best recipe.

1 day ago
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This fish recipe with sweet and sour sauce and vegetables is incredibly delicious, plus easy to make. An authentic Thai dish that is quickly put together and simmered on the stove, filling your kitchen with the fragrance and alluring scents of Thai cooking. Add sweet bell peppers and fresh coriander, and you have a gourmet Thai dish that's super healthy, yummy, and quick to make. As a bonus, any type of fish can be used for this recipe, from salmon to cod to snapper (fresh or frozen)!
INGREDIENTS:

* 3-4 fillets of your choice of fish, such as salmon, cod, snapper, etc... (pictured here: wild sockeye salmon)
* 1 red bell pepper, de-seeded and sliced
* 1 green bell pepper, de-seeded and sliced
* 1 small-medium cooking onion, chopped
* 3 cloves garlic, minced
* 1 stalk lemongrass, minced, OR 2 Tbsp. frozen prepared lemongrass (For more on lemongrass, see below)
* (optional: 1/2 cup fresh or canned pineapple chunks or tidbits)
* handful fresh coriander and/or fresh basil (for garnish)
* 2 heaping tsp. cornstarch dissolved in 2-3 Tbsp. water
* SWEET AND SOUR SAUCE:
* 6 Tbsp. ketchup
* 2 Tbsp. fish sauce
* 3 Tbsp. soy sauce
* 1+1/2 cups water
* 1-3 tsp. chilli sauce (OR 1-3 fresh chillies, minced; OR 1-3 tsp. dried chilli flakes) - 1=mild, 2=medium,3=hot
* 1 Tbsp. rice vinegar (OR other vinegar such as white, apple cider, etc...)
* 3 Tbsp. brown sugar

PREPARATION:

1. Rinse the fish under cold water and pat dry. Using a sharp knife, cut the fillets into halves or thirds (so you have smaller chunks of fish). Set aside.
2. Pour 2-3 Tbsp. canola or other good-quality oil into a wok or large frying pan. Set over medium-high heat. Add the onion, garlic, and lemongrass*. Stir-fry until fragrant (about 1 minute).
3. Add all the sweet and sour sauce ingredients. Stir well to incorporate.
4. Now add the fish pieces plus the bell pepper slices to the wok. Stir well. When sauce begins to bubble (nearing a boil), turn heat down to medium.
5. Cover and allow to simmer for 5-6 minutes.
6. Remove cover and stir well. Return cover and continue to simmer for another 5-6 minutes.
7. Check fish by inserting a fork into the center of one of the thicker fillets. Gently pull apart the flesh - if it's still translucent, the fish isn't cooked yet. If the flesh is opaque, it's done.
8. If fish needs more time, return cover and allow to simmer 2-3 more minutes.
9. When fish is done, taste-test the sauce. You should taste a balance between sweet, sour, and spicy, veering more on the sweet side. If not sweet enough, add 1-2 more Tbsp. brown sugar. If too sweet, add a little more vingear (1-2 tsp.). If not salty enough, add 1-2 Tbsp. more fish sauce.
10. To thicken the sauce, add the cornstarch (along with the water it's dissolved in). Stir well over medium heat, until the sauce has reached desired thickness.
11. To serve, scoop fish, vegetables, and sauce into a serving bowl. Top with fresh coriander and/or basil, and enjoy with plenty of Thai jasmine rice (white or brown). If desired, pair this dish with a cold lager or your favorite white wine. Enjoy!

12) please cook with a lot of sweet smile ......hi hi ...