Ingredients with Measurements:
- 1 pound pohak (Hawaiian salted fish)
- 1/2 cup sugar
- 1/2 cup vinegar
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tablespoon cornstarch
- 1/2 cup chopped pineapple
- 1/2 cup chopped bell pepper
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the pohak under cold running water to remove excess salt. Cut into bite-sized pieces and set aside.
2. In a small bowl, whisk together the sugar, vinegar, ketchup, soy sauce, water, and cornstarch until smooth. Set aside.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and onion and sauté for 1-2 minutes until fragrant.
4. Add the pohak to the skillet and stir-fry for 3-4 minutes until lightly browned.
5. Add the chopped pineapple and bell pepper to the skillet and stir-fry for another 2-3 minutes until the vegetables are slightly softened.
6. Pour the sweet and sour sauce over the pohak and vegetables, stirring constantly until the sauce thickens and coats the ingredients evenly.
7. Reduce the heat to low and simmer for 5-7 minutes until the flavors are well combined.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for sautéing and stir-frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 386
- Fat: 10g
- Carbohydrates: 47g
- Protein: 27g
- Sodium: 2,503mg
Substitutions for ingredients:
- Pohak can be substituted with any salted fish, such as cod or mackerel.
- Pineapple can be substituted with canned pineapple chunks or fresh mango.
- Bell pepper can be substituted with any other colorful vegetables, such as carrots or snow peas.
Variations:
- Add diced tomatoes or sliced mushrooms for extra flavor and texture.
- Use brown sugar instead of white sugar for a deeper, more complex flavor.
- Add a splash of rice vinegar or lime juice for a tangy twist.
Tips and tricks:
- Be careful not to overcook the pohak, as it can become tough and rubbery.
- Adjust the sweetness and sourness of the sauce to your liking by adding more or less sugar and vinegar.
- For a spicier version, add a pinch of red pepper flakes or a chopped chili pepper.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the sweet and sour pohak in a large bowl or on a platter, garnished with chopped green onions or cilantro.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Steamed rice
- Stir-fried vegetables
- Egg rolls or spring rolls
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Egg rolls or spring rolls
Troubleshooting advice:
- If the sauce is too thick, add a little more water or vinegar to thin it out.
- If the sauce is too thin, mix a little more cornstarch with water and add it to the skillet, stirring constantly until the sauce thickens.
Food safety advice:
- Make sure to rinse the pohak thoroughly to remove excess salt before cooking.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Pohak is a traditional Hawaiian dish made from salted fish that has been preserved for several months.
Flavor profiles:
- Sweet, sour, salty, savory
Serving suggestions:
- Serve hot with steamed rice and your favorite side dishes.
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