FRIED FISH FILLET WITH PINEAPPLES

For August Cookbook Countdown Event, I have selected this food magazine Issue No. 72.  I have tried numerous recipes from this book which I shared with Cook Your Books event.
However, there are still ample recipes which I have not shared earlier.  So for this month, I will try, test and taste some other recipes from this book.
This is another yummy fried fish fillet dish with appetizing pineapple flavored sauce. Cooking with frozen fish fillets [good quality ones] is much easier. I bought a packet of lemon sole, divide them into small portions and freeze them until needed.

This fish fillets can be fried or steamed. It can be used to cook noodle soups or even porridge. The fish meat is sweet and tasty like those used for Tom Yam Rice Vermicelli sold at the hawker stalls.

I have added more onions and pineapples here.

Recipe adapted from Yum Yum Magazine No. 72 [modified]

Ingredients

[serves 3-4]

300 gm white fish fillet – cut into pieces

Marinade with ¼ tsp salt, 1 tsp light soy sauce, dash of pepper and 1 tbsp cornstarch

Enough oil for frying [less needed if frying in small batches]

½ big onion – peeled and diced

200 gm pineapples – diced

1 red chilli – seeded and diced

Some chopped spring onions

Seasoning Sauce [combine]

2 tbsp brown sugar

½ tsp salt

1 tbsp lime juice

50 ml water

1. Marinate fish slices for 30 minutes.
2. Heat up oil in wok [I used a small sauce pan – less oil is needed], fry fish pieces in batches until golden brown. Dish up and drained.
3. Remove excess oil from frying pan, sauté onions until fragrant. Add in pineapples and chillies, stir fry for several seconds.
4. Pour in seasoning sauce. Bring to boil and add in fried fish. Stir to mix well.
5. Dish up and sprinkle chopped spring onions as garnishing.
6. Serve with rice.
   
   
   
   

This post is linked to Cookbook Countdown #8 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray