Thai-style fish in sweet and sour sauce
Description
This fish will be the "highlight of the show" if you're planning an Asian-style party, but it's also perfect for a romantic dinner for two—fruit cocktail, candles, the sound of the sea (even if it's just from your speakers), and you're practically on Koh Samui! By the way, you won't need any particularly exotic ingredients to prepare this dish—surely soy sauce doesn't count as exotic, right? And fortunately, pineapples have long ceased to be a delicacy. Of course, ours aren't nearly as sweet and fragrant as those in Thailand, but they'll do. In the worst case—even canned ones will work. So, want to find out how?
Instructions
- 1
Step 1
Cut the fillet into small pieces and marinate in a mixture of half soy sauce and half vinegar.
- 2
Step 2
Peel and chop the onion.
- 3
Step 3
Tomatoes too.
- 4
Step 4
Cut up or take out the pineapple from the can.
- 5
Step 5
In a wok, cauldron, or deep skillet, heat 3/4 cup of oil. Dredge the fish pieces in flour and quickly fry on both sides.
- 6
Step 6
Place the fish on paper towels, drain the oil, and wipe the frying pan. Add the remaining oil and sauté the onion.
- 7
Step 7
Add tomatoes, stir, and cook for 1–2 minutes. Add pineapples and stir again. After a minute, pour in tomato sauce, remaining soy sauce and vinegar, add sugar and water. Simmer over medium heat for 2–3 minutes. Add starch diluted in a few spoons of water. Add fish, reduce heat to minimum, and cook for 3 minutes. Serve immediately.