Khmer Caramelized Basa Fish With Pineapple

 

4 pieces of Basa fish

1/4 cup palm sugar

a splash of water

4 cloves garlic

4 red Thai chillies, broken in half

1/4 cup fish sauce

500g pineapple, or 2 tins, reserve the juice

a big pinch of ground black pepper

Step 1: Melt the palm sugar with a splash of water.

Step 2: When the palm sugar has melted and is nice and caramelly, add in your fish sauce, stir well.

Step 3: Add in the garlic and chillies, then slide in your fish and pineapple, let cook until reduced and bubbling nicely.

Step 4: When cooked stir in the black pepper and serve with lots of steamed jasmine rice. :) :) :)