Pineapple Chili Fish

Tested Recipe Adapted from Hoe Yee’s Hawker Secret Recipes 4

Pineapple Chili Sauce


400g small fourfinger threadfin (ikan senangin)

20g dried chilies (soaked, sectioned)

2 red chilies (chopped coarsely)

100g pineapple flesh (cut into small pieces)

1 tsp chopped ginger

Some cornstarch solution

250ml water


1 tbsp oyster sauce

1 tbsp light soy sauce

1 tsp sugar

½ tsp pepper

½ tsp chicken stock powder

Preparation Instructions:

  1. Rinse the fish, pat-dry. Deep-fry in the hot oil over high heat until cooked and golden in colour. Dish out and drain.
  2. Leave 2 tbsp hot oil in wok to saute ginger over a low heat. Add in dried chilies, chopped red chilies, pineapple and seasoning, stir-fry briskly over high heat till combined.
  3. Add water and bring to boil. Cook it for 1 minute, then thicken sauce with a little cornstarch solution. Remove from heat. Serve hot.

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