Pad Preaw Wan Pla Grob (Fried Fish Topped With Sweet And Sour Sauce)
Normally only fried fish has a good taste itself. If topped with sweet and sour sauce it will have a fantastic taste. I like it topped with fresh mixed herbs which I will write as a recipe pretty soon.
Ingredients
700 grams whole fish (red snapper or sea bass or any other white fleshed fish)
1 onion
1 sweet chili
2 tomatoes
1 cup pineapple
2 stalks spring onion
2 tablespoons chili sauce
1 tablespoons ketchup
1 teaspoon oyster sauce
1 tablespoon light soy sauce
½ teaspoon ground pepper
1 teaspoon sugar
3 cloves garlic
3 tablespoons fish sauce
2 tablespoons vegetable oil for stir-fry
1½ cups vegetable oil for deep frying
Preparation Process:
1. Wash all vegetables.
2. Cut pineapple, onion, sweet chili and tomato into bite-size
3. Cut spring onion about 1” length.
4. Chop the garlic.
Scaled and gutted the fish but let skin on then make 4 diagonal slits across the fish for both sides and wash the fish. Marinate the fish with fish sauce for 20 minutes.
2. While waiting for the fish, we will make the sauce, heat the oil in a wok on a medium heat. Add garlic stir-fry until it turns golden brown.
3. Add all vegetables, continue stir-frying for 2 minutes.
4. Season with fish sauce, thin soy sauce, chili sauce, ketchup, ground pepper, sugar,and continue stir-frying until cooked. Finally, add spring onions and stir. Remove it from the heat.
5. Heat the oil over medium high heat. Deep fry the fish in the oil until it’s crisp and golden for both sides about 8 minutes. Remove the fish from the oil and drain it with a towel tissue. Set it aside.
6. Place the fish on a serving plate and pour over the sweet and sour sauce.Serve with rice.
