On Palm Sunday, I wanted to prepare a delicious and easy fish meal for us. Of course, I could have just baked some salmon, or grilled some ahi, but I had my eye(and appetite) set on the recipe provided on the label of the chili sauce I bought when I made Marta's soupa few weeks ago.
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Bangkok Sweet and Sour Fish:
Makes four servings.
Ingredients:
~1 LB white fish fillets, I used mahi mahi.
~3 Tbsp. cornstarch.
~3/4 teaspoon salt
~4 Tbsp vegetable oil
~1 tomato,chunked
~1 green bell pepper,chinked
~1/4 cup Thai style chili sauce
~8 oz can of pineapple chunks, drained but reserve juice
~1 Tbsp pineapple juice
~2 teaspoons soy sauce.
Make a mixture of the cornstarch and salt, and coat the fish fillets. Heat 3 Tbsp of vegetable oil in a large skillet over medium heat and cook fish for two minutes on each side. Set aside and keep warm.
In the same skillet, heat another 1Tbsp of oil and add the tomato and green bell pepper chunks. Stir fry for two minutes. Stir in the chili sauce, pineapple juice,pineapple chunks and soy sauce. Stir fry for one more minute.
Serve sauce over fish.
I served the fish and sauce over a bed of white rice. It was delicious!
Enjoy.
Comments (2)
This looks delicious! I've got some chili sauce leftover too so I want to make this soon. Thanks for the recipe!
Posted by Annie | April 14, 2009 8:45 AM
Posted on April 14, 2009 08:45
A friend gave me a bunch of stuff from a deli that recently closed and there was a bottle of Thai chili sauce. I used a few drops on Annie’s Hot and Sour soup and was wondering when I was going to use it next. Now I know. Thanks for the recipe. I love sweet/salty dishes.
Posted by María I. | April 15, 2009 10:20 AM
Posted on April 15, 2009 10:20