Pineapple perfect

I caught my father with a huge bowl full of pineapples, chomping away without a care, at 7 in the morning...today. WEIRD. I am not that big a pineapple fan, but I love pineapples in savoury dishes, especially. I popped a slice into my mouth (I hadn't brushed yet !) I was ready for the burst of sweet and tangy but what I got was sour. I was almost imagining a pineapple upside down cake but stopped in my tracks. Ah won't do. But wait, a sauce to go with some grilled fish...I could work on that. And yeah I snatched the bowl from my father and into the fridge it went. I said, 'wait till the evening'. I winked. He understood. There was no screaming early morning.

It was quite a restless day at work of course. And finally once home....I got to work.

Pan grilled fish with pineapple jalapeno sauce

Ingredients

For the fish:

Bekti fillet - 10

Ginger paste - 1tbsp

Garlic paste - 11/2 tbsp

Salt to taste

Pepper to taste (I like the fish peppery)

Vinegar - 3 tbsp

For the sauce

Pineapple - 1 large bowl 

Finely chopped jalapeno - 2-3 tbsp (heaped)

Finely chopped coriander - 4 tbsp

Anchovy paste - 1 tbsp

Garlic powder - 1tbsp

Salt to taste 

Pepper - 1/2 tsp

Sugar to taste (depends on how sweet the pineapple is, but add enough so that the sauce is spicy, tangy and sweet) 

Olive oil: 2-3tbsp 

Method

1. Marinate the fish with all the ingredients and keep for an hour. 

2. Grease a pan well with olive oil (a tawa would do best). Grill the fish on the pan on low heat until the fish is cooked. (DO NOT OVERCOOK THE FISH)

Sauce: 

1. Heat oil in a skillet. Add the anchovy paste and stir for a few seconds. 

2. Now add the pineapples, garlic powder and the jalapeños and stir well on high flame. 

3.Reduce flame, add salt, sugar and pepper. Cook until pineapples are cooked and the sauce is thick. 

4. Take the skillet off the heat and add the chopped coriander.

Place the fish on a bed of steamed rice and spoon in the sauce on top.