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Fish with Pineapple   HT  MC  Vietnamese  30mins


Vietnamese name:  Can Mang Chua Thom

Serves 4     Hot  Fish  Fruit   Vegetables  Herbs  Main Course   Dairy Free  Eggless  Vietnam  Asia  Asian


1½ teasp Tamarind pulp (optional) 
2 tbsp Vegetable oil

½ a Fresh Pineapple, peeled and cut into chunks
1 x 225g/8oz tin sliced Bamboo Shoots
1 teasp Sugar
½ teasp Salt

300ml/10 fl.oz. of water

350g/12oz Fish Fillets ( pike, perch, sea bream, sea bass), cut into 12mm/½-inch cubes
White Pepper
2 teasp  Hot Fish Sauce
The juice of ½ a Lime
Freshly chopped Mint to garnish




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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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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