Home Cooks > Recipes > Bangkok Sweet & Sour Fish
Yield: Yield: 4 servings 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
- 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.