Irresistible pineapple cubes cooked with Mirror Fish in assam gravy.
What a combination with the fibrous yellow flesh of the pineapple having a vibrant tropical flavour that balances the tastes of sweet and tart. Preferably the area closer to the base of the fruit that has more sugar content and a sweeter taste and more tender texture.
Firstly removing the crown of the fruit and the base of the pineapple with a knife.
To peel the pineapple, place the base side down and carefully sliced off the skin, carving out any remaining “eyes” with the tip of your sharp knife. Alternatively, cut the pineapple into quarters, remove the core and make slices into quarters cutting from the flesh towards the rind, and then using the knife to separate the fruit from the rind. Remove the rind and cut the pineapple into your desired shape and size.
Unable to get the Ikan Kekek for this dish, I decided to opt for Mirror Fish meat just as tasty.
This time round, I have steamed the Mirror Fish before adding the assam gravy over it.
You can prepare the assam gravy in advance and reheat before pouring over the fish to serve.
Closer look at the Assam Fish with Pineapple Cubes
For details on how to prepare Assam Pedas Fish, check out here.
Here are the other two types of fish suitable to cook with Assam Pedas and pineapple.
Firstly, Ikan Kekek (Pony Tail Fish)
Secondly, baby Promfret
Should you have a balance of the fresh pineapple cubes and don’t know what to do with them, you can try prepare a rice dish such as Pineapple Rice