Thai Sweet & Sour Fish
Thai Sweet & Sour Fish

Thai Sweet & Sour Fish

One of the children’s favourite dishes in Thailand has been Sweet & Sour Fish or “Phad Prew Wan Pla”.

Sweet & Sour Recipe

Sweet & Sour Recipe

Thankfully it was a dish which was featured in my Thai Cooking Class at Absolute Resort in Phuket.

As with all Thai dishes, this recipe has a lovely balance of flavours and it’s such a simple dish to make when you know how. The list of ingredients is a little long but the sauces are common to most Thai cooking.

Sweet & Sour Fish w Rice

Sweet & Sour Fish w Rice

The chef hosting the Thai cooking class gave us these very important tips which apply to most Thai dishes.

  • Always prepare all the ingredients prior to cooking.
  • Only cook one or two serves of the dish at a time.
  • Taste the dish when the sauces have been added. Adjust the ingredients and sauces as you cook to get the balance between sweet & sour,  spicy or salty.
Sweet & Sour Fish

Sweet & Sour Fish

It may sound tedious to only prepare one or two serves at a time but this really works and takes no time at all because all the veges have been prepped and are ready for use. I usually cook the children first with only a tiny bit of mild chilli and then I make Mr GG and my dish.  The teenager is left the “mise en place” ingredients in containers in the fridge.  When he comes home he can prepare his meal fresh and have it on the table in under 5 minutes.

Cooking Class Phad Prew Wan Pla

Cooking Class Phad Prew Wan Pla

Thai Sweet & Sour Fish
Recipe Type: Main
Cuisine: Thai
Author: Julie
Prep time:
Cook time:
Total time:
Serves: 2
This is a quick and simple dish that children will love!
Ingredients
  • 200gm fish
  • 2 Tbs oil
  • 1/4 cup onion chopped
  • 1 garlic clove chopped
  • 1/2 large red chilli mild
  • 1/2 large green chilli mild
  • 1 cup baby bok choy chopped
  • 2 shallots
  • 1 red hot chilli (if desired)
  • 2 kaffir lime leaves shredded
  • 1 tomato (sliced into wedges)
  • 1/4 cup pineapple pieces
  • 1/4 cup red capsicum diced
  • 2 T/s oyster sauce
  • 2 T/s rice wine vinegar
  • 2 T/s palm sugar syrup
  • 1 T/s soy sauce (light)
  • 2 T/s tomato sauce
  • garnish with chopped coriander
Instructions
  1. Ensure that all the vegetables, garlic and chilli have been chopped and ready for use.
  2. Heat oil in a wok and add fish, cook until just done. Remove the fish and reserve for later.
  3. Cook garlic, onion, capsicum, chillies and shallots in the wok until just starting to soften.
  4. Add the tomato and pineapple to the capsicum mixture and stir through.
  5. Quickly add all the sauces to the wok and stir.
  6. Finally add the bok choy and kaffir lime leaves and continue to cook until the leaves are just wilted.
  7. Garnish with fresh coriander and serve with rice.

I hope you try this recipe, the addition of kaffir lime leaves gives the sweet & sour fish a distinctive fresh Thai flavour.

Cooking Class Sweet & Sour Fish

Cooking Class Sweet & Sour Fish

Now I have a confession. The last time I made this dish for the children I swapped the cubed fish for frozen tempura chicken nuggets.  I know this is terribly unhealthy! I deep fried the nuggets and once the sweet & sour vegetables were made I stirred the nuggets through the dish.  I was voted number one mum in our household that night!

Do you think this is something you would try at home?

Sweet & Sour Fish

Sweet & Sour Fish

Recipe supplied courtesy of Absolute Sea Pearl Resort , Thai Cooking Class.

Absolute Sea Pearl Resort

42/11 Taveewong Road,

Patong Beach, Phuket

Gourmet Getaways

About Julie

Comments

  1. Ooh, sounds delicious.

  2. I would definitely make this at home! I’m already scanning the list of ingredients to add anything I don’t have to my grocery list for next week. 🙂

  3. I would try this for sure, but without the pineapple 🙂

  4. I would adore this with tofu! And I like the tip about getting everything ready before you start cooking – and just cooking a few serves at a time. It would be so lovely and fresh straight out of the pan and with these flavours, absolutely delicious.

  5. I would never have guessed the addition of oyster sauce, but it would definitely add a great depth of flavour. I would certainly give this recipe a go, but only the original- I’ll give the nuggets a miss thanks 🙂

  6. Whether it’s Thailand, Japan, France or anywhere else in the world, mise en place is key.

    Love the substitution of tempura chicken!

  7. What’s the reason for only 1-2 serves at a time? Things don’t cook fast enough and it gets gluggy? (pardon my ignorance if my guess is way off the mark) 🙂

    • That is the exact reason Maureeen, 1-2 serves means the ingredients cook quickly and the liquid from the veges evaporates straight away so there is no stewing.

  8. I hadn’t heard of that 1-2 portion rule at a time but it makes sense to do that! And as you say with everything prepared, it doesn’t take that much longer 😀

  9. This sounds like the perfect kind of dish for Summer, I’ll have to remember to give it a go. If anyone feels like leaving the pre cut ingredients in my fridge i won’t complain 😛

  10. i love the colour of this dish. my dad makes something similar at home, i guess you could say it’s more of a chinese/vietnamese style. the ingredients sound more or less the same!

  11. That’s a good tip – one or two servings at a time… I can imagine something like this would benefit really well from such a technique. I must admit I’m obsessed with sweet and sour pork, but I wouldn’t say no to fish either!

  12. I’ve never thought of making sweet and sour anything at home but I reckon my kids would love it. Thanks for the inspiration – will definitely be giving this one a go 🙂

Trackbacks

  1. […] the cooking class we also learned how to make a Thai Sweet & Sour Fish recipe. My kids absolutely LOVE that recipe too! All the recipes we learned were really simple, and they […]

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