Cambodian Sweet and Sour Stir Fry

March 28, 2024

Ingredients

Fish

Acadian Redfish, Gulf of Maine, raw filet9 pounds
Chicken Soup Base Powder5 tablespoons
Salt, kosher1 tablespoon
Cornstarch1 tablespoon
Oil, canola¼ cup
Soy sauce, low sodium2 tablespoons

Stir Fry

Oil, canola½ cup
Garlic, granulated5 tablespoons
Tomato sauce50 ounces
Oyster sauce10 ounces
Fish sauce5 tablespoons
Chicken Soup Base Powder2 tablespoons
Soy Sauce, low sodium5 tablespoons

Vegetable Mix

Red pepper2 ½ pounds
Green pepper2 ½ pounds
Onion, white2 ½ pounds
Carrot, matchstick1 pound
Mushrooms, button24 ounces
Tomatoes, Roma1 ½ pounds
Pineapple,chunks, canned, with juice10 cups

Garnish

Cilantro, chopped5 bunches
Onion, scallions, thinly sliced20 each

Instructions

Fish

  1. Preheat oven to 425 ℉.
  2. Cut fish filets in crosswise. Toss fish with chicken soup powder, salt, oil, cornstarch and soy sauce.Note: When fish is being tossed, make sure to rub and check for bones.
  3. Lay flat on a parchment lined baking sheet.
  4. Bake at 425 ℉ for 12-15 minutes until crisp and internal temperature reaches 145 ℉. Hold warm until ready to sauce.CCP: Hold warm, above 135 ℉.

For sauce

  1. Whisk all ingredients in a bowl until well combined.
  2. Place sauce in a full sized 4 inch steam table pan, cover. Place in 400 ℉ oven for 15 minutes or until sauce is hot and bubbling.Note: this can also be done in the steamer. Place sauce in steamer for 20 minutes until sauce is hot and bubbling.

Vegetable Preparation

  1. Cut peppers into 1 inch cubes.Cut onions in thin slices.Cut mushrooms into quarters or halves.Quarter Roma tomatoes to match the size of the other vegetables.
  2. Preheat oven to 425 ℉. Divide vegetables evenly between three 2 inch steam table pans. Cover and bake for 25 minutes. Remove from oven.Note: vegetables can be sautéed in a tilt skillet as an alternative mode of cooking.
  3. Add vegetables and pineapple to hot sauce and stir to coat vegetables.
  4. Return to oven and cook for 30-45 minutes, until vegetables are tender and al dente.
  5. Toss fish into sauce and vegetable.CCP: Hold warm for service, above 135 ℉.
  6. At service, garnish with cilantro and scallions.

Recipe Notes

This recipe is best served over white jasmine rice.

Serving size: 1.25 cups