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.

Summary

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

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Instructions

1. Before cooking, wash the fish fillets, cut them into small portions. Season with salt and pepper.
2. Dip the fish pieces in flour.

   

3. 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.
4. 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.
5. Add canned pineapple with juice. Mix.
6. Add tomato juice and simmer for 5 minutes.

   

7. Put some sauce on a plate. Put the finished pieces of fish on a plate in layers, and pour each layer with hot sauce.
8. Allow the dish to cool, sprinkle with herbs if desired, and serve.

Enjoy your meal!