Ingredients:
bream – 1 carcass
Ramiro pepper 1 pc.
canned pineapple rings in pineapple juice 100 g + 100 ml juice
red onion ½ pc.
parsley 1 bunch
garlic 3 cloves
1 lemon
ginger 2 cm piece
3 tbsp tomato paste
refined sunflower oil 2 tablespoons
apple vinegar 9% 1 tbsp
2 tbsp soy sauce
green onions for decoration
Preparation:
Step 1.
Heat the oven to 180 C. Brush the cleaned fish lightly with oil on both sides, cut the skin crosswise on the back. Place on a baking sheet or wire rack and bake for 20 minutes.
Step 2.
Cut garlic into slices, ginger into strips, onions, peppers and pineapples.
Step 3.
Heat the vegetable oil, fry the onion, garlic, and ginger over medium heat until soft. Add peppers and pineapples and stir-fry over high heat for a few minutes. Add tomato paste, vinegar, soy sauce and pineapple juice to the pan. Cook over high heat for a few minutes until the sauce thickens. The sauce should be sweet, sour, and salty at the same time. Remove from heat and add finely chopped parsley to it.
Step 4.
Serve the fish whole with the sauce, lemon wedges and fresh green onions.
Delicious!