Sweet and Sour Basa Catfish

Method

1. 1 Toss the catfish with salt and ginger, then rinse and cut into 3 cm thick pieces.
2. 2 Pan-fry the fish for 3 minutes on each side until the outside is seared, then remove and set aside.
3. 3 Pan-frying first before braising in the sauce is the way to keep the fish from falling apart; fresh fish will break apart if dropped directly into the sauce.
4. 4 Sauté the onions with the tomatoes and pineapple for 5 minutes until the mixture is softened.
5. 5 Mix vinegar, sugar, and fish sauce together, then pour into a pan and simmer for 4 minutes to make a sweet and sour sauce.
6. 6 Add the fish to the pan and simmer for 8 minutes, shaking the pan occasionally, then mix in cornstarch to thicken the sauce.

With an appliance

• Oven 40 min

  Replace step 6: Place the fish in the sweet and sour sauce, cover, and simmer on the middle rack of the oven at 180 degrees for 8 minutes; do not flip the fish, only mix in the cornstarch after bringing the pot back to the stovetop.