Pineapple Fish Recipe
The Pineapple Fish is a simple recipe that boasts unique flavour, simply impossible to resist. The mixed textures and flavors will tantalise your taste buds. You really have to treat your family with this Pineapple Fish dish.
Ingredients
1 lb haddock or red snapper fillet, or 14 oz canned tuna
1 cup self-rising flour
Pinch of salt
1 egg
1 1/4 cups water
Pinch of monosodium glutamate
4 pineapple rings
2 tablespoons soft brown sugar
1 tablespoon cornstarch
2 tablespoons vinegar
1 tablespoon soy sauce
1 teaspoon very finely chopped fresh ginger
3/4 cup syrup from canned pineapple
Salt to taste
Toasted flaked almonds
Oil for deep frying
Directions
Skin the fish and cut into bite-sized pieces or drain the tuna and break into bite-sized pieces.
Sift the flour and salt together in a mixing bowl.
Make a well in the centre, add the egg and mix with a little of the flour, using a wooden spoon.
Gradually add half the water and draw in the flour; beat until the batter is smooth.
Beat in the monosodium glutamate.
Chop the pineapple roughly.
Mix together the brown sugar, cornflour (cornstarch), vinegar, soy sauce, ginger, pineapple syrup, salt and the remaining water.
Bring to the boil, stirring, and boil for 2-3 minutes.
Dip the fish pieces in batter and fry in deep hot oil until crisp and golden.
Drain on absorbent kitchen paper.
Add the pineapple pieces to the sauce and reheat.
Sprinkle the fish with the almonds and serve in a hot bowl with the sauce poured over.
Sift the flour and salt together in a mixing bowl.
Make a well in the centre, add the egg and mix with a little of the flour, using a wooden spoon.
Gradually add half the water and draw in the flour; beat until the batter is smooth.
Beat in the monosodium glutamate.
Chop the pineapple roughly.
Mix together the brown sugar, cornflour (cornstarch), vinegar, soy sauce, ginger, pineapple syrup, salt and the remaining water.
Bring to the boil, stirring, and boil for 2-3 minutes.
Dip the fish pieces in batter and fry in deep hot oil until crisp and golden.
Drain on absorbent kitchen paper.
Add the pineapple pieces to the sauce and reheat.
Sprinkle the fish with the almonds and serve in a hot bowl with the sauce poured over.
