Ingredients
Method
For Frying Fish
- If you got the kingfish in steaks, take a sharp knife and cut it into bite-sized pieces.
- Wash the fish pieces out with water and juice from the lime.
- Drain the water and pat dry the fish pieces.
- Season the fish with green seasoning and let sit for at least 45 minutes or overnight.
- Heat oil in a deep pan. I used my deep wide pan.
- Add fish pieces in batches till golden—about 3 minutes per side.
- Remove from oil and set aside on a paper towel to drain excess oil.
For the sauce
- Drain the deep pan and wipe out any excess oil.
- On medium heat, heat the same pan used above.
- Add the butter and let it melt.
- Add in the garlic and ginger and saute for 2 minutes.
- Add the onion, bell peppers, hot pepper (if using), and peppers and continue to saute for another 2 - 3 minutes.
- Add soy sauce, vinegar, brown sugar, tomato ketchup, and pineapple juice and combine well. Let it simmer for another 5 minutes
- While that is simmering, mix flour and water to make a paste.
- Add the flour paste to the sauce and continue to simmer.
- Adjust sauce for salt or pepper if needed.
- As the sauce thickens, add the pineapple chunks and the fried fish pieces and mix well.
- Lower the heat to simmer, and simmer the dish for another 5 - 8 minutes.
- Serve hot.
Nutrition
Notes
- You can also just use fish steak pieces whole instead of cutting them up.
- You can use fresh pineapple pieces. Just make sure they are sweet.
- I prefer to roll the fish in the flour mixture to fry rather than throw the flour on top in a bowl. It gives a better crust.