Dorado in Thai with cashews

Description

When I am in Thailand in Phuket, always come in one street coffee, where they serve excellent fish in sweet and sour sauce with pineapple and vegetables. Don't even know what tastes better: fish or the sauce. How to cook this fish, I spied the woman, whom everyone called "mother&q uot; in this cafe, I do not know why, and the dish she is Regal and definitely worthy of the holiday table! Join friends.

Ingredients

Fish

2 piece
Carrots

1 piece
Onion

1 piece
The Apium graveolens Dulce

1 piece
Sunflower oil

150 g
Tomato

1 piece
Pineapple

1 can
Tomato paste

3 Tbsp
Sugar
Vinegar

1 Tbsp
Soy sauce

2 Tbsp
Flour

2 Tbsp
Water

150 g
Potato starch

1 Tbsp
Cashews

1 handful

Cooking

Clean the fish, gutting, remove the gills

Carrots cut or Korean style or with a slicer, as I did, the bow is quite big, a stick of celery along cubes, add the butter and wait till it boils

Then add the tomato. If you take fresh, then peel the skin off, dropping for a minute in very hot water, and finely chop. If you have tomatoes in own juice - and fit they are. I have after sun-dried tomatoes left serdtsevini, and I froze them for future use. Here and used. Simmer for 3-5 minutes.

With pineapple, drain the juice, add pineapple to the sauce and continue to simmer for another 5 minutes

Next add the juice from the pineapple, tomato paste, sugar (salt), vinegar, and soy sauce, stir and stew for 5 minutes after boiling

Add the cashew nuts. In water, dilute with starch and pour in the sauce. Mix well and simmer until more or less thick state. It does not take more than 10 minutes

On the fish to make rather deep incisions on each side, roll slightly in flour and fry in vegetable oil with 2 sides for 3-4 minutes on each side (the fire above average) until Golden brown. Put in refractory form.

Oven set to 180 to warm up, empty the abdomen of the fish, stuff the resulting pineapple sauce

Pour the remaining sauce over the fish, a little shake shape to sauce, and came under the fish. Put bake for 30 minutes.

When serving, sprinkle with nuts and decorate with greens

Very juicy fish, a garnish is not required. One Blanca is quite a large portion, I personally eat only half. So keep in mind!

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