Fish in Coconut Milk with Pineapple

Steps

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1. 1
   Prepare the ingredients. Core the pineapple using a pineapple corer or knife, then cut the flesh into small chunks.
   ≈1:03
2. 2
   Prepare the aromatics: crush the minced garlic thoroughly, mince and crush the ginger, and chop the onion.
   ≈2:18
3. 3
   Rinse the bell peppers, remove the seeds, and slice into thin strips.
   ≈3:01
4. 4
   Rinse the baby bok choy and trim the stem end.
   ≈3:25
5. 5
   Make shallow diagonal cuts on both sides of the fish; this helps salt penetrate and speeds up cooking.
   ≈3:38
6. 6
   Season the fish generously on both sides with salt, including the belly cavity and interior.
   ≈4:17
7. 7
   Heat the pan for 30 seconds, add the oil, and fry the salted fish until one side is golden brown. Flip and fry the other side until golden. Cover with a splatter screen to avoid spattering.
   ≈4:53
8. 8
   Transfer the fried fish to a plate lined with paper towels to absorb excess oil.
   ≈6:16
9. 9
   In the remaining oil from frying, cook the garlic until lightly browned.
   ≈6:33
10. 10
    Add the onion and stir-fry for about 30 seconds.
    ≈6:58
11. 11
    Add the ginger, stir gently, and continue cooking until the onion becomes tender.
    ≈7:06
12. 12
    Mix the Knorr Ginataang Gulay with water and stir well, then pour into the pan and bring to a boil.
    ≈7:26
13. 13
    Add the pineapple chunks, bell peppers, and bok choy. Cover the pan and simmer for about 1 minute.
    ≈7:42
14. 14
    Gently stir to combine all the ingredients evenly.
    ≈8:01
15. 15
    Season with fish sauce and black pepper to taste. Add chili if you prefer more heat.
    ≈8:22
16. 16
    Return the fried fish to the pot, cover, and let it simmer in the sauce without flipping so the fish absorbs all the flavors.
    ≈8:40
17. 17
    Transfer to a serving dish and serve hot.
    ≈9:06