Cambodian Sweet and Sour Stir Fry

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