Fiery Pineapple Fish

 

The idea of this recepi came while I saw a small cute pineapple sitting on my kitchen table. We had some on its own and decided to make use the rest in cooking. Pineapple foes really well in cooking with fish, prawn or even chicken. The sweet, tangy fresh tasty of pineapple compliments any sweet and sour dishes. 

Instead of making sweet and sour gravy, I wanted to go with fiery pineapple sauce instead. The heat from bird eye chilly, red chilly and black peppercorns to go with juicy pineapple and drizzle over crispy fried fish. Nyummmmm...

If you're not someone who can tolerate heat like me, pease adjust the chillies according your preference. The palm sugar somehow,balance the spiciness of this delicious fish. Serve immediately with white rice and enjoy. 

Ingredients 

1/3 pineapple, cut into bite sized pieces

1 kg sea bass or any white flesh fish,cut into pieces

4 tbsp corn flour 

2 tbsp all purpose flour 

1/2 tsp ground black pepper 

Salt to season

1/2 tsp palm sugar

1/2 cup water

1/2 cup coconut milk 

Oil for deep frying 

2 tbsp cooking oil

For Chilly Paste

1"inch shrimp paste, toasted

3 red bird eye chilly

3 red chilly

5 shallots, sliced

3 garlic, chopped

1"inch ginger, sliced

1 lemongrass, sliced

1 tsp turmeric 

1/2 tsp black peppercorn

Methods 

In a blender, add all the ingredients listed under "For Chilly Paste". Grind into smooth and fine paste. Keep aside

Heat oil in a work, rub salt and ground black pepper to the fish. Sprinkle with corn flour and all purpose flour. Coat the fish well with flour and deep fry till crispy on both sides. Keep aside.

In a separate pan, heat 2 tbsp oil and saute the ground chilly paste over medium heat till oil started to appear on the surface and the raw smell leaves. 

Add the pineapple slices and water. Stir, season with salt and palm sugar.

Add the coconut milk and cook for 5 minutes. 

Pour the gravy over the fried fish and serve immediately.