| Prep: 20 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 18g | 3g | 40g |
| sugars | fibre | protein | salt |
| 15g | 4g | 26g | 1.2g |
Why I Love Thai Sweet and Sour Fish
Often, a lingering love for familiar flavors can coax us to explore new culinary regions in an effort to stretch our gastronomical horizon. This is precisely the journey that led me to this enchanting Thai recipe, Sweet and Sour Fish. I’ve always had an affinity for seafood, sparked by my roots in Portland, Maine, a region renowned for its exceptional seafood. While most of my influences are derived from the far north Atlantic, this dish takes us on a journey halfway around the world, to the aromatic kitchens of Thailand.
It’s an East-meets-West fusion, having resonances with traditional New England seafood preparations and simultaneously sporting an exotic flavor profile that’s quintessentially Thai.
The Origin of Inspiration
I first encountered a similar version of this recipe in the repertoire of a celebrated Thai cuisine maestro, David Thompson. Although this specific recipe isn’t directly inspired by him, his love for authentic Thai flavors ignited the creative flame within me to experiment with Thai ingredients, resulting in this delightful dish. His outstanding blend of sweet, sour, and spicy elements in his signature creations nudged me to reinterpret those in the seafood I so dearly cherish.
Creating Unforgettable Flavors
In the Sweet and Sour Fish, the white fish fillets succumb beautifully to the exhilarating play of sweet and tangy flavors, reminiscent of my fresh catch recipes back home in Maine. Yet, the typical Thai touch reflected in the fish sauce, garlic, and pineapple lends it an irresistible exotic charm. Incredibly flavourful, this recipe compares to none but instead sits comfortably alongside other seafood staples I grew up with.
And speaking of staples, imagine pairing this dish with a comforting bowl of steamed jasmine rice or a vibrant Thai salad. Undoubtedly, it synchronizes as beautifully with these accompaniments as a glass of Sauvignon Blanc does with New England clam chowder.
Having tried countless recipes over the years, I can firmly say the Sweet and Sour Fish is among the ones that have truly thrilled my palate. It’s a warm embrace of old-world charm and new world flavors, a perfect symphony that turns every meal into a memorable occasion.
What You’ll Need
- 2 pounds of white fish fillets
- Salt to taste
- 1/2 cup of all-purpose flour
- 1/2 cup of vegetable oil
- 1 large onion, thinly sliced
- 2 large bell peppers, sliced
- 4 cloves garlic, minced
- 1 cup of pineapple chunks
- 1 cup of water
- 1/4 cup of fish sauce
- 1/4 cup of sugar
- 1/4 cup of ketchup
- 1/4 cup of white distilled vinegar
- 2 tablespoons of cornstarch, mixed with 2 tablespoons of water
- 3 green onions, cut into 1-inch sections
- 1 large carrot, cut into thin slices
Method
Step One
Season the 2 pounds of white fish fillets with salt to taste and coat them in 1/2 cup of all-purpose flour.
Step Two
Heat up 1/2 cup of vegetable oil in a frying pan over medium heat. Once the oil is hot, add the fish and fry each side until golden brown. Once done, remove the fish and set them aside.
Step Three
In the same oil, add 1 large, thinly sliced onion, 2 large sliced bell peppers, 4 minced garlic cloves, and 1 large, thinly sliced carrot. Sauté these ingredients until they’re soft.
Step Four
Next, add 1 cup of pineapple chunks to the pan. Stir everything together and let the mixture cook for about a minute.
Step Five
In a bowl, combine together 1 cup of water, 1/4 cup of fish sauce, 1/4 cup of sugar, 1/4 cup of ketchup, and 1/4 cup of white distilled vinegar. Stir until the sugar is completely dissolved.
Step Six
Pour the sauce into the pan, then bring the mixture to a boil.
Step Seven
Once boiling, lower the heat and let it simmer for about 10 minutes.
Step Eight
Take 2 tablespoons of cornstarch mixed with 2 tablespoons of water and add it to the pan. Stir the mixture in the pan until the sauce thickens.
Step Nine
After the sauce has thickened, place the fried fish back into the pan. Coat the fish with the sauce and let it cook for a few more minutes.
Step Ten
To finish, sprinkle 3 onions cut into 1-inch sections over the top. Remove from heat and enjoy your Sweet and Sour Fish!
