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Fish with Pineapple HT MC Vietnamese 30mins
Vietnamese name: Can Mang Chua Thom
Ingredients ½ a Fresh
Pineapple, peeled and cut into chunks 300ml/10 fl.oz. of water 350g/12oz Fish
Fillets ( pike, perch, sea bream, sea bass), cut into 12mm/½-inch cubes
Instructions
1. If using, boil
the tamarind pulp in 6 tablespoons water until liquid is reduced by half. Strain
tamarind liquid and discard the pulp.
2. Heat the oil in a wok until very hot, add the pineapple chunks and drained bamboo shoots and stir-fry for 4-5 minutes.
3. Add the sugar
and Tamarind liquid if used and mix well. Set aside.
4. In large saucepan, bring 300ml/10 fl.oz. of water to the boil, add the fish pieces, white pepper, Hot Fish Sauce and lime juice, mix well and cook for 2-3 minutes.
5. Add the sautéed
bamboo shoots and pineapple junks, mix well and simmer for a further 2-3
minutes.
6. Spoon into a large serving bowl and sprinkle with mint. Serve immediately.
More Fish Recipes | General Fish Prep & Cooking Times | More Vietnamese Recipes
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