FISH AND PINEAPPLE STEW

Tangy pineapple slices tame the pungent taste of fish sauce in this dish, while the
bird’s eye chillies impart fiery spiciness.

Use only a sharp knife or
cleaver to cut pineapple
into thin slices. A blunt
knife will split the fibres
and cause broken slices.

Beginning with pineapple,
arrange alternating layers
of fruit and fish until
ingredients are used up.

If liquid level does not
surpass ingredients, top up
with more coconut juice or
water.

INGREDIENTS

Tuna

Minced garlic
Chicken seasoning powder
Ground black pepper
Cooking oil
Pineapple

Bird’s eye chillies
Fish sauce
Coconut juice
Spring onions (scallions)

1 kg (2 lb 3 oz), cut into 1-cm ½-in) thick
pieces
2 tsp
3 tsp
1 tsp
5 Tbsp
1, peeled, quartered lengthways, cored and
cut into 0.5-cm (¼ -in) thick slices
5, halved
50 ml (1¾ fl oz) or more to taste
500 ml (16 fl oz / 2 cups)
5, peeled and cut into 5-cm (2-in) lengths

METHOD

▪ Season fish with garlic, seasoning powder and pepper. Set aside for
30 minutes to 1 hour.

▪ Heat oil in a skillet (frying pan). Add seasoned fish and cook until golden
brown. Dish out and set aside.

▪ Use a clay or heavy-based pot to stew. Arrange a layer of pineapple pieces
to cover base of vessel, followed by a layer of fish on top. Arrange a
second layer of pineapple atop fish, followed by a second layer of fish.

▪ Arrange alternating layers until the 2 ingredients are used up. Chillies will
be placed last and right on top.

▪ Pour in fish sauce and coconut juice to cover ingredients. Simmer over low
heat for 30 minutes or until liquid thickens.

▪ Garnish as desired with spring onions before serving.

46