with Pineapple HT MC
name: Can Mang Chua Thom
Serves 4 Hot Fish
Fruit Vegetables Herbs Main Course Dairy Free Eggless Vietnam Asia
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
Fillets ( pike, perch, sea bream, sea bass), cut into 12mm/½-inch cubes
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
6. Spoon into a
large serving bowl and sprinkle with mint. Serve immediately.
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