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Easy and Yummy "Fried Fish with Sweet and Sour Sauce(Pla Priaw Wan)" Recipe

Updated on January 26, 2011

Cooking Thai stir-fried dishes is very easy. The ingredients are also very adaptable, depending on what are available in the kitchen. The rich variety of Thai-stir-frying recipes offers a wide range of tasty dishes that can be enjoyed at every meal without repeating the same ones. Wonderfully created, Thai stir-frying easily becomes an exciting cooking adventure. A basic cooking utensil is a frying pan. Any kind of pans are used: flat bottom, deep bottom, cast iron or non-stick ones.

The essential ingredient is cooking oil, which should be well selected as it is important to our health and flavor. Chicken, beef or pork stock is suggested for cooking. Vegetable stock or even water, however, remains an excellent choice. The more fresh ingredients are, the better taste the food provides. Enjoy :)



Serves 4


300 grams sea bass, sliced into 1/2 inch think

2 tablespoons light soy sauce

3-4 tablespoons all-purpose flour

1 cup vegetable oil

1/2 Onion (100 grams), cut into wedges

1 tomato (100 grams), cut into wedges

1/4 cup pineapple, cut into pieces

3 tablespoons ketchup

1 teaspoon seasoning sauce

1 tablespoon vinegar

1 tablespoon sugar

1/2 cup water

1 tablespoon cornstarch

2 bunches spring onion, cut into 1 inch long

coriander leaves for garnish


1. Toss the fish with 1 tablespoon of light soy sauce and marinate for 15 minutes

2. Toss the marinated fish with all-purpose flour and fry in the hot oil until it is almost golden on the outsides but the meat is still juicy. Remove and drain.

3. Drain away the oil and reserve only 3 tablespoons in the pan. Add the onion, tomato and pineapple. Toss and reduce to low heat. Stir in ketchup, seasoning sauce, vinegar, sugar, the remaining light soy sauce and water. Taste and adjust. Mix cornstarch with small amount of water, stirring to thicken the sauce. Add fried fish and spring onion. Toss quickly and turn off the heat.

4. Dip out onto a serving dish and garnish with coriander leaves. Serve hot.


Nan Hongvivatana, Thai Easy Cooking, Thai Stir-fry, Bangkok, 2010.

Nidda Hongwiwat and Sisamon Kongpan, Popular Thai Cuisine, Bangkok,seventh published 2010.


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    • sadstill22 profile image


      4 years ago from Singapore

      wow, i like cut fish, sweet and sour is easy

    • Ladda Boonmee profile imageAUTHOR

      Ladda Boonmee 

      7 years ago from Vancouver

      Thank you for stoping by. Hope you enjoy with this recipe :)

    • Om Paramapoonya profile image

      Om Paramapoonya 

      7 years ago

      Very nice. This is one of my favorite seafood dishes. Thanks so much for sharing. :)


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