Fish with pineapples is a dish that is best eaten with rice. The hint of tamarind and the pineapples give the fish a sweet and sour fruity flavor. The chili gives it a spicy kick but you can do without it and it will still be great.
1lb. fish fillet, cut into cubes
1 1/2 cups fresh or canned pineapple chunks
1 tablespoon tamarind pulp
1/2 cup water
2 tablespoons oil
1 teaspoon salt
4 cups water
For the spice paste:
1 cup shallots
6 large fresh red chili, seeded
2 1/2 inch piece of fresh turmeric
1/2 tablespoon shrimp paste
2 stalks lemon grass
1/2 cup water
Soak the tamarind pulp in 1/2 a cup of water for 15 minutes. Stir and mash the pulp a little. Strain the juice and discard the pulp.
Place the shallots, chili, turmeric, shrimp paste, lemon grass and 1/2 a cup of water in a food processor or blender. Process it for thirty seconds to a minute or until it forms a paste. You may use a mortar and pestle if desired.
Heat the oil in a medium sized saucepan over medium heat. Sauté the paste mixture for 2-3 minutes or until it becomes fragrant. Add the tamarind water, pineapple chunks, salt and water. Increase the heat to high and bring it to a boil. Lower the heat and let it simmer for another 5 minutes or until the pineapples are translucent and tender. Place the fish in the pan and cook it for 10 minutes or until the fish is ready. Adjust the taste by adding more salt if desired. Serve warm with rice.
Photo Courtesy Of: andrewmalone