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Rockfish with Pineapple & Black Bean Sauce

YIELD Serves 4 | TIME Prep: 15 minutes | Cook: 15 minutes | Total: 30 minutes 

Rockfish with Pineapple & Black Bean Sauce

INGREDIENTS

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For the Rockfish in Black Bean Sauce

  • 2 tablespoon (30 ml) vegetable oil

  • 1 shallot (~30 g), sliced

  • 4 cloves garlic (~28 g), sliced

  • 2 tablespoon (28 g) grated fresh ginger

  • 1 tablespoon (14 g) fermented shrimp paste

  • 1 lemongrass stalk*, cut into 4 pieces and smashed

  • ¼ cup (60 ml) water

  • 1 tablespoon (28 g) seedless tamarind concentrate*

  • ⅓ cup (80 g) black bean sauce*

  • 3 tablespoon (40 g) sugar

  • 1 pound (450 g) rockfish, cut into 2” thick pieces

  • 1 teaspoon (6 g) sea salt

  • 1 teaspoon (3 g) freshly ground black pepper

 

For the Pineapple

  • 2 tablespoon (28 g) butter

  • 4 fresh pineapple spears

  • ¼ teaspoon (1 g) ground turmeric

  • 2 teaspoon (10 ml) fish sauce*

  • 1 cup (250 ml) Thai coconut milk* (not beverage-style coconut milk)

 

For the Papaya Salad

  • 1 cup (219 g) shredded green papaya

  • 2 fresh makrut lime leaves* (~2 g), thinly sliced

  • 1 red Thai (birds’-eye) chile, thinly sliced

  • 1 green Thai (birds’-eye) chile, thinly sliced

  • Juice of 1 lime (approximately 2 teaspoons)

  • Pinch salt

  • ½ teaspoon (2 g) sugar

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*Look for these ingredients the Asian food section of your grocery store or at Asian markets.

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PREPARATION

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Step 1

Heat the oil in a large sauté pan over medium heat, then add the shallots, garlic, ginger, shrimp paste, and lemongrass. Stir-fry for 3-5 minutes, until the shallots begin to become translucent. Add the water, tamarind puree, black bean sauce, and sugar, and simmer for 5 minutes.

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Step 2

Season the rockfish with salt and pepper, add it to the sauce, and stir to coat. Cover the pan, reduce heat to medium-low and simmer the fish for 5 minutes or until flaky. Turn off the pan and set aside.

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Step 3

Cook the pineapple: Melt the butter in a medium sauté pan over medium-high heat, then brown the pineapple spears on all sides. Stir in the turmeric, reduce the heat to medium and whisk in the fish sauce and coconut milk. Simmer for 5 minutes.

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Step 4

Make the papaya salad: Combine the papaya salad ingredients and toss to mix.

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Step 5

Divide the coconut sauce and pineapple evenly among four shallow bowls, then spoon on the fish and top with the papaya salad. Serve with steamed jasmine rice on the side.

Recipe by Permata Singapore (https://www.gedungkuning.sg/permata) and courtesy of WUSATA (https://www.wusata.org/) and Pacific Northwest Seafood (https://www.pnwseafood.org/).

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