- Coat both sides of fish with mixture of cornstarch and salt.
- Heat 3 Tbsp. vegetable oil in large skillet over medium-high heat. Cook fish 2 minutes on each side; remove and keep warm.
- Heat remaining 1 Tbsp. oil in same pan. Add bell pepper and tomato; stir-fry 2 minutes. Stir in chili sauce, pineapple juice and chunks and soy sauce.
- Spoon sauce over fish. Serve immediately.
Bangkok Sweet & Sour Fish
Yield
Yield: 4 servings
kikkoman products used:
ingredients
1 pound firm, white fish fillets
3 tablespoons cornstarch
3/4 teaspoon salt
4 tablespoons vegetable oil, divided
1 green bell pepper, chunked
1 tomato, chunked
1/4 cup Kikkoman Thai Style Chili Sauce
1 tablespoon pineapple juice from pineapple chunks
1 can (8 oz.) pineapple chunks
2 teaspoons Kikkoman Soy Sauce
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
