Fish in pineapple sauce

Recipe from: 5/20/1999 12:00:00 AM
Ingredients 14
Servings 4


  • 410
    pineapple chunks in syrup
  • 12
    mild curry powder
  • 5
    soy sauce
  • 1
    chilli powder or cayenne pepper
  • salt and freshly ground black pepper to taste
  • 3
    piece fresh ginger, grated
  • 800
    kingklip or hake fillet slices, skinned
  • 125
    cake flour
  • 125
    fine dry breadcrumbs
  • 2
    extra-;large eggs, whisked
  • 60
  • oil for pan-;frying
  • 4
    spring onions (including green section), chopped
  • 1
    large red pepper, seeded and diced


Drain the pineapple chunks, reserving the syrup. Mix the syrup with the curry powder, soy sauce, chilli powder, salt and pepper and grated ginger. Place the fish in a flat dish and pour over the sauce. Cover and marinate for one hour. Remove the fish from the marinade with a slotted spoon (reserve the marinade) and pat dry with paper towelling. Combine the flour and breadcrumbs. Dip each fish portion in whisked egg and then in the flour mixture. Heat the butter and some of the oil in a frying pan until it begins to foam. Fry fish in the heated butter until golden brown on both sides and cooked. Drain on paper towelling, transfer to a hot serving dish and keep warm. Fry the spring onions and red pepper in the remaining oil for a few minutes until softened. Add the pineapple chunks and remaining marinade and stir until heated through. Serve the fish with the sauce and mashed potato.

Read more on: fish/seafood  |  shallow-fry

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