INGREDIENTS:
- One whole fleshy fish
- 1 tsp salt
- 1 tsp pepper
- 1 tsp minced garlic
- 1 tbsp ginger root, cut into thin strips
- 1/2 cup sliced onions
- ½ cup bell peppers, cut into strips
- 1 cup carrots, julienned
- Slices of pineapple
- 2 tbsp oil
Sauce:
- 2 cups water
- 1/4 cup vinegar
- 1/4 cup brown sugar
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- Annatto powder to add some color, start at 1/2 tsp
INSTRUCTIONS:
- Rub the fish with salt and pepper. Fry in hot oil. Drain in paper towels and set aside. (You may dredge the fish in flour before frying. You can also deep-fry the fish.)
- In a bowl, mix the sauce ingredients and set aside.
- In a skillet, lightly sauté garlic, ginger, onions and bell peppers in oil. Then, add carrots and bell peppers and let them cook for a minute.
- Add the sauce and simmer until the sauce thickens.
- Add the fried fish to the sauce and the sliced pineapples. Turn of the heat and let the fish absorb the sauce for a few minutes.
- Serve with white rice.
Source: The Not So Creative Cook
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