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File Fillets With Pineapple And Ginger Recipe
|Salt||1 1⁄2 Teaspoon|
|Fish fillets||1 1⁄2 Pound, cut into bite-sized pieces|
|Vegetable oil||3 Tablespoon|
|Onions||2 , finely chopped|
|Fresh green ginger||1 1⁄2 Inch, peeled and chopped|
|Chilies||2 , finely chopped|
|Dried shrimp paste||1 Teaspoon (Blachan)|
|Ground lemon grass/Finely grated lemon rind||1 Teaspoon|
|Tomatoes||4 , blanched, peeled and chopped|
|Pineapple||1 Small, peeled, cored and cut into chunks|
Serving size: Complete recipe
Calories 1621 Calories from Fat 557
% Daily Value*
Total Fat 63 g97.4%
Saturated Fat 6.5 g32.5%
Trans Fat 0 g
Cholesterol 450 mg
Sodium 4015.5 mg167.3%
Total Carbohydrates 152 g50.7%
Dietary Fiber 22.9 g91.5%
Sugars 99.9 g
Protein 132 g265%
Vitamin A 94.9% Vitamin C 781.3%
Calcium 59.1% Iron 48.8%
*Based on a 2000 Calorie diet
Heat the oil in a large frying-pan.
When it is hot, add the fish pieces and fry for 2 minutes on each side.
Remove the fish to a plate.
If necessary, add more oil to the pan to cover the bottom.
Add the onions and fry, stirring occasionally, until they are golden brown.
Add the ginger, chillis, blachan, lemon grass or rind and remaining turmeric and fry over low heat for 5 minutes, stirring constantly.
Stir in the sugar, tomatoes and remaining salt, the pineapple and fish pieces.
Cover and simmer for 20 to 25 minutes, or until the fish flakes easily.