Prep Time: 12 minutes
Cook Time: 15 minutes
Total Time: 27 minutes
- 3-4 fillets of salmon, cod, snapper, or other firm-fleshed fish
- 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)
- 1/2 cup fresh or canned pineapple chunks or tidbits
- handful fresh coriander
- 2 heaping tsp. cornstarch dissolved in 2-3 Tbsp. water
- SWEET AND SOUR SAUCE:
- 6 Tbsp. ketchup
- 2 Tbsp. fish sauce (available in tall bottles at all Asian/Chinese food stores)
- 3 Tbsp. soy sauce
- 1+1/2 cups water
- 1-3 tsp. chili sauce (OR 1-3 fresh chillies, minced; OR 1/2 to 1 tsp. cayenne pepper
- 1 Tbsp. rice vinegar (OR other vinegar such as white, apple cider, etc...)
- 2-3 Tbsp. brown sugar (adjust according to taste)
- Rinse the fish under cold water and pat dry. Using a sharp knife, cut the fillets into halves or thirds. Set aside.
- Pour 2 Tbsp. canola or other oil for stir-frying 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).
- Add all the sweet and sour sauce ingredients. Stir well to incorporate.
- Now add the fish pieces plus the bell pepper slices and pineapple to the wok. Stir well. When sauce begins to bubble (nearing a boil), turn heat down to medium.
- Cover and allow to simmer for 5-6 minutes.
- Remove cover and stir well. Return cover and continue to simmer for another 5-6 minutes.
- 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. When flesh is opaque, it's done.
- If fish needs more time, return cover and allow to simmer 2-3 more minutes.
- 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 a little more sugar. If too sweet, add a little more vingear (1-2 tsp.). If not salty enough, add a little more fish sauce.
- 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.
- To serve, scoop fish, vegetables, and sauce into a serving bowl. Top with fresh coriander and enjoy with plenty of Thai jasmine rice. Enjoy!
*For more information on lemongrass, see my: All About Lemongrass Guide.