Fried Fish in Tomato Sauce with Pineapple
by Editorial Staff
Fried fish in tomato sauce with pineapple is an unusual but very tasty dish. Canned pineapple complements tomato and carrot sauce well and makes the fish incredibly tasty.
Cook: 40 minutes
Servings: 4
Ingredients
- Fish fillet with skin – 400 g
- Canned pineapple in syrup – 200 g
- Carrots (medium size) – 1 pc.
- Onions (medium size) – 1 pc.
- Tomato juice – 1 glass
- Ground black pepper – to taste
- Salt to taste
- Vegetable oil (for frying) – 2-3 tbsp
- Flour – for breading
Directions
- Before cooking, wash the fish fillets, cut them into small portions. Season with salt and pepper.
- Dip the fish pieces in flour.
- Pour 1-2 tablespoon into the pan. tablespoons of vegetable oil and heat it up. Fry the fish pieces in vegetable oil until cooked through.
- Finely chop the onion. Grate carrots on a coarse grater. Heat a frying pan with the remaining vegetable oil and fry the onions until translucent. Put carrots.
- Add canned pineapple with juice. Mix.
- Add tomato juice and simmer for 5 minutes.
- Put some sauce on a plate. Put the finished pieces of fish on a plate in layers, and pour each layer with hot sauce.
- Allow the dish to cool, sprinkle with herbs if desired, and serve.
Enjoy your meal!
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