Fish in Coconut Milk with Pineapple

Method9 steps

1. 1

   Step 1: Pat the cleaned whole pompano (1) dry and rub it evenly with the 2 teaspoons salt. Let the seasoning sit for 10 minutes.

   Season the fish · 10 minUses 1 whole pompano, cleaned · 2 teaspoons salt for rubbing the fish

2. 2

   Step 2: Heat the 1 cup cooking oil in a pan large enough for the fish to 350 F (177 C). Fry the salted fish until the first side is golden, turn carefully and fry the other side. Cook until the flesh reaches 145 F (63 C) away from bone and is opaque and flakes readily. Lift onto a wire rack or paper-towel-lined plate to drain. Keep the remaining frying oil for the next step.

   Uses 1 cup cooking oil for frying; reuse about 3 tablespoons for the sauce · Salted whole fish

3. 3

   Step 3: Scoop about 3 tablespoons of the remaining fish-frying oil into a clean pan and heat it. Add the 5 minced garlic cloves and sauté just until they begin to brown. Add the chopped onion (1) and the 3 peeled, sliced thumb-size ginger (3) pieces; sauté until the onion softens.

   Uses About 3 tablespoons recovered frying oil · 5 cloves garlic, minced · 1 onion, chopped · 3 thumb-size pieces ginger

4. 4

   Step 4: Mix the 40 g Knorr Ginataang Gulay Mix with the 1 1/2 cups water until smooth. Pour this mixture into the pan of sautéed aromatics and bring it to a boil.

   Uses 40 g Knorr Ginataang Gulay Mix · 1 1/2 cups water for coconut mix · Sautéed garlic, onion and ginger with recovered oil

5. 5

   Step 5: Lower the heat to medium, keeping a gentle simmer. Add the 1 cup pineapple chunks and the drained fried fish. Cover and simmer for 3 minutes.

   Covered fish and pineapple simmer · 3 minUses Prepared coconut sauce and aromatics · 1 cup pineapple chunks · Drained fried whole fish

6. 6

   Step 6: Uncover and add the 3 sliced bell peppers and the trimmed baby bok choy (1 bunch). Simmer uncovered for about 3 minutes more, until the bok choy is wilted and the vegetables are tender to your liking.

   Simmer the vegetables · 3 minUses Fish and pineapple in coconut sauce · 3 bell peppers, sliced · 1 bunch baby bok choy

7. 7

   Step 7: Taste the sauce and add fish sauce and ground black pepper as needed, considering the salt already on the fish and in the mix. Stir the sauce gently around the fish.

   Uses Fish and vegetable coconut stew · Fish sauce, to taste · Ground black pepper, to taste

8. 8

   Step 8: Transfer the whole cooked fish and its pineapple, vegetables and sauce to a serving platter or shallow bowl. Bring ready-cooked rice to the table alongside.

   Uses Seasoned fish and pineapple coconut stew · Ready-cooked rice, to serve

9. 9

   Step 9: Divide the fish flesh and sauce between two people, removing bones as you portion the whole fish. Serve the stew hot with the rice.

   Uses Plated whole fish stew and rice