Deep Fried Fish in Pineapple and Tomato Sauce

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Deep Fried Fish in Pineapple and Tomato Sauce
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Rating: 0
You:
Rate this recipe!
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This recipe and others can be found in the following article:

Borneo's Forest Food

Article and Location Photos by Victor Paul Borg

 



Ingredients



  • 2 small whole fish, cleaned and scaled
  • Salt
  • Vegetable oil
  • 1 tablespoon ginger, finely chopped
  • 3 cloves garlic, thinly sliced
  • 3 red chiles, chopped
  • 2 small tomatoes, chopped
  • 1 tablespoon tomato paste
  • 1/2 teaspoon sugar
  • 1 small can pineapple chunks or rings (if rings, chop into chunks)
  • Salt to taste


  • Instructions


    Make diagonal slashes on the fish, rub salt into the slashes, and deep-fry the fish.

    In a separate frying pan, heat the oil until hot, then fry the ginger, garlic, and chile for one or two minutes on medium heat. Add the chopped tomatoes, tomato paste, sugar, and the liquid in the can of pineapple, then lower heat, cover, and simmer for about 30 minutes, stirring every 10 minutes, until the sauce is thick and creamy. Then add the chopped pineapple, and heat through. Serve the sauce over the deep-fried fish, and serve with steamed rice.

    Servings
    2
    Servings
    2
    Deep Fried Fish in Pineapple and Tomato Sauce
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe

    This recipe and others can be found in the following article:

    Borneo's Forest Food

    Article and Location Photos by Victor Paul Borg

     



    Ingredients



  • 2 small whole fish, cleaned and scaled
  • Salt
  • Vegetable oil
  • 1 tablespoon ginger, finely chopped
  • 3 cloves garlic, thinly sliced
  • 3 red chiles, chopped
  • 2 small tomatoes, chopped
  • 1 tablespoon tomato paste
  • 1/2 teaspoon sugar
  • 1 small can pineapple chunks or rings (if rings, chop into chunks)
  • Salt to taste


  • Instructions


    Make diagonal slashes on the fish, rub salt into the slashes, and deep-fry the fish.

    In a separate frying pan, heat the oil until hot, then fry the ginger, garlic, and chile for one or two minutes on medium heat. Add the chopped tomatoes, tomato paste, sugar, and the liquid in the can of pineapple, then lower heat, cover, and simmer for about 30 minutes, stirring every 10 minutes, until the sauce is thick and creamy. Then add the chopped pineapple, and heat through. Serve the sauce over the deep-fried fish, and serve with steamed rice.

    Servings
    2
    Servings
    2
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