PINEAPPLE FISH

Ingredients

• 1 lb white fish (Any mild white fish such as cod, tilapia, or snapper works well. Pat completely dry before slicing.)
• 0.5 can canned sliced pineapple (Use half of a standard 20 oz (565 g) can. Drain the pineapple before dicing. Reserve the can juice if desired but do not add unless the original recipe directs it.)
• 4 whole green peppers (Green bell peppers are the most common interpretation. Remove seeds and core before cutting into small pieces.)
• 0.25 lb bamboo shoots (Canned bamboo shoots are fine. Drain and rinse them well before cutting into small pieces.)
• 0.25 cup white vinegar (The original ingredients list states ⅛ cup, but the instructions direct a quarter cup full. Use ¼ cup as instructed in the method.)
• 2 teaspoons brown sugar (Adds a gentle sweetness to balance the vinegar.)
• 1 small piece fresh ginger (A piece roughly the size of your thumbnail (about 1 inch / 2.5 cm). Peel and slice or mince finely.)
• 1 to taste soy bean sauce (Known today as soy sauce. Start with 1–2 tablespoons and adjust to your liking.)
• 1 to taste cornstarch (Used to thicken the gravy at the end. Mix with a small splash of cold water first to make a slurry — start with about 1 teaspoon mixed with 1 tablespoon cold water.)

Instructions

1. 1Place the white fish under cold running water and rinse it thoroughly. Lay the fish on a clean kitchen towel or paper towels and pat it completely dry on all sides. Removing as much surface moisture as possible helps the fish hold together better when it cooks.
2. 2Place the dried fish on a cutting board. Using a sharp knife, cut the fish cross-wise — that is, in slices that go across the width of the fillet rather than along its length. Aim for slices about ½ inch (1–2 cm) thick so they cook evenly without falling apart.
3. 3Open the can of sliced pineapple and drain away the liquid. Take out half the can (approximately 4–5 pineapple rings). Place the slices on a cutting board and cut them into small bite-sized dice, roughly ½ inch (1 cm) pieces. Set aside until needed at the end of cooking.
4. 4Remove the seeds and core from all 4 green peppers, then cut them into small bite-sized pieces, roughly ½ inch (1 cm). Drain and rinse the bamboo shoots, then cut them into similarly small pieces. Peel the small piece of ginger and slice it thinly or mince it finely. Keep the ginger separate from the peppers and bamboo shoots as it goes into the pan slightly differently.
5. 5Heat a large wok or heavy frying pan over high heat until it is very hot — you want it red hot, which means it should be smoking slightly before you add anything. Add a small amount of oil if needed to prevent sticking (use oil already in your kitchen; the original recipe does not specify an amount). Add the cut green peppers and bamboo shoots and stir-fry, keeping them moving constantly, for about 2–3 minutes. Add the ginger and continue to stir-fry for another 1 minute. The vegetables should be starting to soften slightly but still have some bite.
6. 6With the pan still over high heat, pour in the quarter cup (¼ cup) of white vinegar. Add the 2 teaspoons of brown sugar. Season with salt and pepper to taste, then add soy bean sauce (soy sauce) to taste — start with 1–2 tablespoons and adjust as you go. Stir everything together well so the sugar dissolves and the seasonings are evenly distributed through the pan.
7. 7Add the sliced fish directly into the pan with the vegetable and sauce mixture. Stir gently but thoroughly so the fish pieces are coated in the sauce and mixed in with the vegetables. Cook over high heat, continuing to stir carefully (fish can break apart, so use a gentle folding motion rather than vigorous stirring), until the fish is cooked through and tender — approximately 4–6 minutes depending on the thickness of your slices. The fish is done when it turns opaque all the way through and flakes easily.
8. 8Add the diced pineapple to the pan and stir gently to combine. In a small bowl, mix approximately 1 teaspoon of cornstarch with 1 tablespoon of cold water to form a smooth slurry with no lumps. Pour the cornstarch slurry slowly into the pan while stirring constantly. The sauce will thicken within about 30–60 seconds. If you want a thicker gravy, mix a little more cornstarch slurry and add it gradually. Stir until the gravy is glossy and coats everything evenly.
9. 9Transfer the Pineapple Fish immediately to a serving dish or individual plates. Serve straight away while the dish is piping hot. This dish pairs well with steamed rice, which will soak up the savoury, sweet, and tangy gravy.