Combining the sweetness of Pineapples and Ribena, Mdm Cheng brings the festive joy to life with an utterly irresistible fish dish that is tangy and delicious!
| Servings | Prep Time |
| 4 to 5 people | 30 minutes |
| Cook Time |
| 30 minutes |
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Combining the sweetness of Pineapples and Ribena, Mdm Cheng brings the festive joy to life with an utterly irresistible fish dish that is tangy and delicious!
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Ingredients
- 1 seabass fresh, size as desired (1个新鲜的鲈鱼)
- 1 shallot minced （1块小葱头，切碎）
- 1 tsp ginger freshly grated (1茶匙新鲜磨碎的姜)
- 1 tsp chilli padi chopped (1茶匙切碎的小辣椒)
- 300 ml ribena blackcurrant cordial （300毫升利賓納黑加仑子浓果汁）
- 450 g pineapple freshly cut into small pieces （450g新鲜凤梨，切成小块）
- 1 cup water （1杯水）
Instructions
Step 1: Fry the fish （炸鱼）
- Slit both sides of the fish body and rub salt inside-out. In a wok, use medium-high flame to heat 2l of oil, deep fry the fish until it turns golden brown. Transfer to a serving plate. (切开鱼的两侧，并擦上少许的盐。在锅里，用中高火热2升油，把鱼炸成金黄色。把鱼捞起，放入盘里。)
Step 2: Cook and blend the sweet pineapple sauce （烹制凤梨酱）
- In a sauce pan, heat 1 tbsp oil. Add in shallot, grated ginger and chilli padi, stir-fry until it releases it’s fragrance. Add in pineapple, water and Ribena blackcurrant cordial, mix well and bring it to a boil. Transfer into a blender and blend the mixture thoroughly. *You may reheat the sauce just before pouring onto the fish for serving. (在锅里，加热1汤匙油。加入小葱头，磨碎的姜和小辣椒，炒到它释放香味。加入凤梨，水和利賓納黑加仑子浓果汁, 拌匀并煮沸。倒入搅拌器，搅碎并混合均匀。 *您可以在上菜前加热酱料。)
Step 3: Ready to serve （上菜了！）
- Pour the sauce on the fish and ready to serve! (把酱倒在鱼上，即可享用！)