Sweet and sour fish

A traditional Thai dish that balances two of the main tastes of Thailand

75 mins Cook 2.1k Views
Chinese food: a sour and sweet fish

Our greedy panda loves the tanginess of this sweet and sour recipe and how it blends with long grain rice.

AuthorHungry PandaCategoryDifficultyIntermediate

A traditional Thai dish that balances two of the main tastes of Thailand

Yields2 Servings
Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

INGREDIENTS
 2 rice measuring cups jasmine rice
 400 g good boneless white fish meat (alternatively you can use chicken breast, pork, or tofu to suit your mood)
 1⁄2 tin or 1 quarter fresh pineapple (if fresh, use one quarter per 2 people)
 1 tsp cider vinegar, or white vinegar – you can also use lime or lemon juice
 1 dash Sri Racha chilli sauce
 2 tomatoes cubed or quartered
 2 tbsp tomato ketchup
 1 ½ birdseye chilli either fresh or dried (we use two as we like ours spicy)
 1 tsp brown sugar or honey
 1 clove garlic to your own taste
 1 cube chicken/vegetable stock diluted with 100ml of hot water
 1 white/yellow onion
 1 tbsp light soy sauce
 2 spring onions, plus any other veggies you want to use (we use, carrots red peppers, green beans, baby sweetcorn, mange tout, broccoli and tomatoes)

HOW TO MAKE
1

Add the long grain jasmine rice to your rice cooker bowl and fill to LONG GRAIN 2 cup rice level line. Use the WHITE RICE or LONG GRAIN function and press START.

2

In a pan stir fry white/yellow onion with garlic and chilli. When the onion is translucent add the fish and cook.

3

Once the fish is sealed, add the vegetables (holding back the spring onion and tomato) and stir fry until cooked.

4

Add the stock, soy sauce, vinegar, tomato ketchup/Sri Racha and brown sugar or honey.

5

Adjust the sauce to your own taste. Thicken with cornflour/water mix and add the pineapple, tomato and spring onions.

6

Serve with your rice to balance the flavour. Gently compact the rice into a small serving bowl and tip upside down for a decorative effect.

Ingredients

INGREDIENTS
 2 rice measuring cups jasmine rice
 400 g good boneless white fish meat (alternatively you can use chicken breast, pork, or tofu to suit your mood)
 1⁄2 tin or 1 quarter fresh pineapple (if fresh, use one quarter per 2 people)
 1 tsp cider vinegar, or white vinegar – you can also use lime or lemon juice
 1 dash Sri Racha chilli sauce
 2 tomatoes cubed or quartered
 2 tbsp tomato ketchup
 1 ½ birdseye chilli either fresh or dried (we use two as we like ours spicy)
 1 tsp brown sugar or honey
 1 clove garlic to your own taste
 1 cube chicken/vegetable stock diluted with 100ml of hot water
 1 white/yellow onion
 1 tbsp light soy sauce
 2 spring onions, plus any other veggies you want to use (we use, carrots red peppers, green beans, baby sweetcorn, mange tout, broccoli and tomatoes)

Directions

HOW TO MAKE
1

Add the long grain jasmine rice to your rice cooker bowl and fill to LONG GRAIN 2 cup rice level line. Use the WHITE RICE or LONG GRAIN function and press START.

2

In a pan stir fry white/yellow onion with garlic and chilli. When the onion is translucent add the fish and cook.

3

Once the fish is sealed, add the vegetables (holding back the spring onion and tomato) and stir fry until cooked.

4

Add the stock, soy sauce, vinegar, tomato ketchup/Sri Racha and brown sugar or honey.

5

Adjust the sauce to your own taste. Thicken with cornflour/water mix and add the pineapple, tomato and spring onions.

6

Serve with your rice to balance the flavour. Gently compact the rice into a small serving bowl and tip upside down for a decorative effect.

Notes

Sweet and sour fish
IngredientsDirections

The Hom Mali variety of jasmine rice is always preferable due to it’s purer,
fragrant and delicate texture. When cooked correctly in a good rice cooker
this rice is absolutely sublime.