Photograph of the finished Cá chim chiên xốt thơm

Vietnam · Cá chim chiên xốt dứa

Cá chim chiên xốt thơm

45 min Hands-on time + 20 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of White pomfret White pomfret 1.6 kg
  • Photograph of Pineapple Pineapple 720 g
  • Photograph of Tomato Tomato 8
  • Photograph of Cornstarch Cornstarch 180 g
  • Photograph of Sugar Sugar 72 g
  • Photograph of Fish sauce Fish sauce 80 ml
  • Photograph of Onion Onion 1.6
  • Photograph of Oil Oil 1.1 l
  • Photograph of Chilli Chilli 8
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Clean the sea bass, make diagonal cuts on both sides, and marinate with salt and pepper for 20 minutes.
  2. 2 Coat the pan with cornstarch, then deep-fry at 180 degrees for 6 minutes on each side, and drain.
  3. 3 Finely chop half the pineapple and cut the other half into pieces so the sauce has both flavor and texture.
  4. 4 Sauté the onions with the tomatoes, then add the chopped pineapple and simmer for 6 minutes until it dissolves into a sauce.
  5. 5 Season with fish sauce, sugar, and chili, then add the pineapple slices and cook for another 2 minutes.
  6. 6 Pineapple slices should only be cooked for 2 minutes to retain their crispness; cooking them longer will cause the entire sauce to become mushy and lose its flavor.

With an appliance

  • Air fryer 40 min

    Replace step 2: spray oil evenly, then cook in a hot air pot at 200 degrees for 16 minutes, flipping at minute 9; the sauce continues to cook in the pan.

Start cooking