Pineapple Braised Fish
A sweet and sour, delicious fish dish cooked with Malay sambal and pineapple.
Ingredients
Fish (cleaned after slaughter, scored on both sides)
1
Pineapple (cut into small pieces)
50 g
Scallion segments
10 g
Ginger strips
5 g
Malaysian Sambal Sauce
1 tbsp
Coconut milk
50 ml
Water
200 ml
Salt
1/4 tsp
White sugar
1/2 tsp
Salad oil
3 tbsp
Instructions
1
Step 1
Clean the fish after slaughter, score both sides. Cut pineapple into small pieces and set aside. Heat a wok with about 3 tbsp of salad oil, add the fish and fry over low heat until the surface is crispy, remove and drain, set aside.
2
Step 2
Keep a small amount of oil at the bottom of the wok, add scallion segments, ginger strips and pineapple pieces, stir-fry briefly, then add Malaysian sambal sauce and stir-fry until fragrant.
3
Step 3
Put the fish back into the wok, add water, coconut milk, salt and white sugar, cover the lid, simmer over low heat for about 5 minutes until the fish is fully cooked.
