Malaysian recipe for Fish with Pineapple
INGREDIENTS
- 1 kg Red Snapper (Ikan Merah) - cut into slices
- 1 pineapple (cut into pieces)
- 4 cups coconut milk
- 1/2 cup chilli padi (or normal red chillies - seeded for milder flavor)
- 2.5 cm piece fresh turmeric
- 2 turmeric leaves
- 2 cloves garlic
- 2 medium onions
- salt to taste
Turmeric leaves have a unique flavor all on its own however, this precious herb is hard to find in North America. If you cannot find it, omit it entirely.
- In a food processor, process the onions, garlic, chilli padi and fresh turmeric
- In a pot, add in coconut milk and the pureed ingredients, turmeric leaves and bring to a boil
- Add salt and pineapple and simmer till pineapple becomes tender
- Add in fish and cook for a few mins till fish is done
- You will know the fish is overcook if it breaks apart easily
Chilli padi is unique in Malaysian cuisine. It can come in two colors, red or green and taste very, very hot. It is not for the weak hearted! So beware. If you cannot find this chili, use normal chillies instead and keep the seeds if you want this dish to be spicy.
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