Sake-Soy Fish with Pineapple
My husband used to believe he hated pineapple because as a kid growing up in New England he ate only canned pineapple. It wasn’t until he was an adult and moved west that he discovered the glory of the Hawaiian fruit. Nowadays, fresh pineapple can often be found year-round at reasonable prices in mainstream grocery stores. Nothing compares with the taste of fresh pineapple. To peel a pineapple, chop off both ends and stand it upright. Cut the peel off with vertical strokes, then quarter the fruit from end to end. Remove the core from each quarter and discard. Lay the quarter flat and slice into wedges. You can find sushi rice in Asian markets.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Wipe the inside and lid of a cast-iron Dutch oven with sesame oil.
Step 3
Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add the liquid, and stir to make an even layer. Add the fish.
Step 4
In a small bowl, combine the soy sauce, sake, sugar, and sambal oelek. Stir until the sugar dissolves. Spread over the fish.
Step 5
Sprinkle with scallions and cover with the pineapple.
Step 6
Follow with the bell peppers and then the peas.
Step 7
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 8
Calories: 701
Step 9
Protein: 30g
Step 10
Carbohydrates: 116g
Step 11
Fat: 8g
Step 12
Cholesterol: 18mg
Step 13
Sodium: 1232mg
Step 14
Fiber: 16g
