Baked tomato and pineapple fish

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Ingredients

1 whole rock cod 1 lbs or any medium-size fish or fish fillet

1 tsp butter

1 whole banana leaf or sheet of aluminum foil

1 cup chopped chinese cabbage or green cabbage

1 1/2 tbsp fish sauce

1 tbsp dry white wine

1/2 cup tomato sauce

1/2 cup pineapple pieces, fresh or canned

1 small onion, thinly sliced

1 large tomato, thinly sliced

2 small bell peppers, thinly sliced

1 tsp sugar

1 tsp ground black pepper

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Chef Photos

Serves 4-6

Directions

1. Preheat oven to 350°F. Clean and scale fish. Lightly butter banana leaf. Spread cabbage evenly on the leaf. Place fish in the center of the leaf over the cabbage. Drizzle with fish sauce and wine. Spread tomato sauce evenly over top. Cover fish with pineapple, onion, tomato and bell peppers. Sprinkle with sugar and pepper.

2. Wrap fish tightly in the banana leaf, tieing if necessary. Place on baking pan.

3. Bake 15 to 20 minutes.

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Baked tomato and pineapple fish

Ingredients

Chef Photos

Directions

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