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Pla Priew Wan | Crispy Thai Sweet and Sour Fish
(0)
30 min
Quick
Gurkerl Küche
Ein Fest der Aromen: Pla Priew Wan vereint zartes, außen herrlich knusprig ausgebackenes Kabeljaufilet mit einer fruchtig-würzigen Thai-Sauce aus Ananas, Paprika und feinen Aromaten. Frisch im Wok zubereitet und mit duftendem Jasminreis serviert, bringt dieser Klassiker authentisches thailändisches Urlaubsgefühl in deine Küche.
Ingredients
Preparation method
Preparation & Rice
Rinse the jasmine rice thoroughly in a sieve under cold water until the water runs clear. Then bring to a boil with 1.5 times the amount of lightly salted water, reduce the heat, cover, and let simmer on low heat for about 12–15 minutes.
Pat the cod fillets dry and cut into bite-sized pieces. Toss the fish pieces evenly in the cornstarch so they are lightly coated all over. This ensures an especially crispy crust when frying.
Deseed the red bell pepper and cut into bite-sized diamonds. Peel the pineapple and cut into pieces. Wash the spring onions and cut diagonally into pieces about 3 cm long. Peel and finely chop the garlic and ginger.
Chef's tip
Perfect crispiness: Coat the cod fillet pieces in cornstarch only immediately before adding them to the hot pan. After frying, the pieces can be kept warm and crisp on a wire rack in the oven with gentle top/bottom heat.
Balancing sweetness and acidity: Depending on personal taste and the ripeness of the pineapple, the sauce can be adjusted with a little more rice vinegar for freshness or a little cane sugar.
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