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Fish in Coconut Milk with Pineapple

Fried pompano fish cooked in coconut milk with pineapples, bell peppers, and baby bok choy

Difficulty Medium
Time 45 min
Servings 2
Ingredients 13
Steps 9
Fish in Coconut Milk with Pineapple
Filipino Updated 9/5/2023

Ingredients

Measured from the catalog payload.

  • 1 fish cleaned
  • 40 grams knorr ginataang gulay mix
  • 3 ginger
  • 1 cup pineapple chunk
  • 3 bell pepper sliced
  • 1 baby bok choy
  • 1 onion chopped
  • 5 cloves garlic minced
  • 2 teaspoons salt
  • 1 1/2 cups water
  • fish sauce
  • ground black pepper
  • 1 cup cooking oil

Instructions

9 cooking steps

  1. Rub salt on the fish. Let it stay for 10 minutes.
  2. Pour 1 cup cooking oil in a pan and heat it. Once the oil temperature reaches 350F, fry the fish until it turns golden brown in color. Turn it over and do the same process on the other side. Remove the fish and put it over a wire rack or a plate lined with paper towel.
  3. Meanwhile, scoop around 3 tablespoons of oil used to fry the fish and heat it on a clean pan. Sauté the garlic until it starts to brown. Add the onion and ginger. Continue sautéing until the onion softens.
  4. Combine Knorr Ginataang Gulay Mix with 1 ½ cups water. Stir until well blended and then pour the mixture into the pan. Let it boil.
  5. Reduce the heat to medium setting and then add the pineapple and fried fish. Cover pan and continue cooking for 3 minutes.
  6. Remove the cover. Add the bell peppers and baby bok choy. Continue cooking for 3 minutes.
  7. Season with fish sauce and ground black pepper.
  8. Transfer to a serving bowl. Serve hot with rice.
  9. Share and enjoy!

Catalog details

Useful for browsing and sync.

Main Course, Fish ginataang isda, ginataang pompano Public recipe Revision 1