Pineapple Glazed Thai-style Fish | Dole New Zealand
Wow, this is a spectacular dish when using a whole fish but you can make the sauce and use it on fillets if you prefer. The lemon grass, lime and crunchy fresh pineapple match perfectly with fish so...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dolenz.co.nz.
Cooking tools:
- Wok
- Skillet
- Serving platter
- Tongs
- Paper towel
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- Vegetable oil for shallow frying
- 1 medium whole snapper, scaled and gutted
- ¼ cup plain flour
- 3 shallots, sliced
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- ½ inch ginger, julienned
- ½ stalk lemongrass, finely chopped
- 1 tablespoon Thai red curry paste
- 2 kaffir lime leaves, finely shredded
- 1-2 red chillies, chopped, optional
- ¼ pineapple, skin cut off, chopped
- Juice of 3 limes
- ¼ cup sweet chilli sauce
- 1 teaspoon fish sauce
- Light soya sauce to taste
- Fresh mint, coriander, and basil, roughly chopped
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