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Pad Priew Wan Pla | Crispy Thai Sweet and Sour Fish
(0)
25 min
Quick
Knuspr-Küche
Zarte Kabeljaufilet-Würfel, im Wok goldbraun angebraten und umhüllt von einer fruchtig-würzigen Thai-Süß-Sauer-Sauce mit sonnengereifter Paprika und saftiger Ananas. Serviert auf herrlich duftendem Jasminreis – ein asiatischer Klassiker in nur 25 Minuten!
Preparation method
Preparation
Thoroughly rinse the jasmine rice in a sieve with 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 gently over low heat for about 12 to 15 minutes.
Pat the cod fillet dry and cut into bite-sized cubes of about 3 cm. Gently toss the fish pieces in the cornstarch so they are evenly coated in a very thin layer all over.
Wash, deseed, and cut the bell pepper into bite-sized diamonds. Peel the pineapple, remove the core, and cut into fine pieces. Finely chop the garlic. Wash the spring onions and slice diagonally into pieces about 2 cm long.
Chef's tip
Crispy tip: Toss the fish pieces in the starch just before frying so that they stay nice and dry and turn out perfectly crispy in the hot oil.
Flavor twist: If you like it spicier, you can add a finely chopped red chili pepper to the wok along with the garlic.
Ingredients
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