Pangasius – sweet and sour fish fillet with pineapple and peppers

Ingredients for 4 servings:

• 720 g fish fillet(s) (pangasius)
• 4 tbsp flour
• 4 tbsp clarified butter
• salt and pepper
• 1 onion(s), finely chopped
• 1 red bell pepper(s), diced
• 5 slice(s) pineapple, can, chopped
• 6 tbsp pineapple juice
• 4 tbsp soy sauce, light
• 4 tbsp tomato ketchup
• 4 tbsp vinegar (wine vinegar)
• 2 tbsp honey
• 100 ml orange juice
• 2 tsp spice mix (Asian spice)
• 1 pinch of chili powder
• 1 ½ tbsp oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the sauce, heat a frying pan and add 1 1/2 tablespoons of oil. Sauté the onions, then add the diced bell peppers and cook over medium heat for about 2 minutes. Deglaze with the orange juice and simmer for about 3 minutes. Stir in the pineapple pieces, then add the soy sauce, tomato ketchup, vinegar, honey, pineapple juice, Asian spice, and chili powder. Slowly simmer, stirring constantly, until the desired consistency is reached. Season to taste. Season the pangasius fish fillets with salt and pepper. Place the flour on a plate, toss the fish fillets in it, and shake off any excess flour. Fry the fillets in a large pan in hot clarified butter over medium heat for 6-8 minutes until golden brown, turning once. I recommend serving with basmati rice.