Hot Spicy, Sweet and Sour Chili Fish with Pineapple
Recipe:
3 pcs of fish fillet - Asian Basa, Cod, Tilapia are fine
1 tbs of tomyam paste (from Asian stores)
1 tbs of chili powder
1 tbs of tumeric powder
1/2 cup of onions sliced
1 cup of pineapple cube or sliced in triangles (see picture)
a few slices of chili or red pepper
1 piece of dried chili (for flavour or decoration)
1/2 cup of vegetable oil
1 cup of chicken stock or 1 can.
Method:
In a wok, heat a tbs of oil. Fry the onion, red pepper, dried pepper, pineapple until onions are soft or translucent. Add tomyam paste, chili powder, tumeric powder and fry for 1 min. Add 1 cup of chicken stock. When stock is boiling, add the fish fillet and cook for about 3 mins until fish is just cooked (do not overcook fish or seafood as the texture will become hard or rubbery )..
Serve hot with white rice.
Keep up the good work.
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