- 1 medium sized snapper fish
- 1 green capsicum, cut into small cubes
- 1 small onion, finely sliced
- 2 gloves garlic, sliced
- 1 jalapeno red chilli, sliced
- 1 slice of ginger, finely sliced
- 1 small can of pineapple, cut into pieces
- 1 large tomato, washed and cut into small cubes
- olive oil, for frying
- cooking salt, for fish rubbing
For the Seasoning
- 2 tablespoon of raw sugar
- 1 tablespoon of chicken stock powder
- 4 tablespoon of tomato paste
- 100 ml of cold water
- left over syrup juice from the pineapple
- 1 teaspoon of corn flour
- Clean and remove scale thoroughly. Clean all internal flesh under cold water.
- Rub the fish with 2 tablespoon of cooking salt all over and leave aside for 10 minutes.
- Wash the fish under cold water until all salt and flesh are removed. Pat dry with absorbent paper towel.
- Preheat oven at 180C.
- On a frying pan, add 1 tablespoon of olive oil on high heat. Once the oil starts bubbling, slowly glide the fish into the pan to avoid oil spitting. Pan fry both side under the skin of the fish turns golden brown. At the stage, the meat should be light pink-white colour. Remove from the heat and leave aside.
- On another pan, add 1 tablespoon of olive oil on high heat. Add chilli, garlic, ginger and onion and stir fry until aromatic. Add tomato and capsicum and continue stirring until tender. This should take about 15 minutes.
- Meanwhile, in a jar, add all the seasoning ingredients and mix until full incorporated.
- Pour the seasoning mixture into the vegetables and continue cooking in medium heat. Wait until the sauce reduce and thicken to half. This will take about 15 minutes. Finally add the pineapple pieces and give it another stir. Taste the sauce to ensure it reaches a consistency of your liking.
- In a oven-proof dish, place the snapper finish in the middle. Pour over the vegetable mixture over the fish. Ensure to pour some in between the fish’s belly.
- Bake in the oven for 10 minutes.
- Sprinkle with some dried coriander if desired.
- Make sure you pan fry the chilli, garlic, ginger and onion until aromatic before adding tomatoes, this brings up the beautiful smell with the fish.
- Ensure rubbing salt to the fish before cook removes the fishy smell.
- Ensure all flesh and guts from the fish are properly removed and wash.
- Remove Chilli if spicy is not your liking.
- Ensure that the corn flour is fully dissolved before adding to the heat as corn flour plumps up if it is a powder form.