A couple days ago, my friend and I had arranged a playdate for our dogs. We had this playdate planned so that my dog, BoyBoy, is not shocked and feels more comfortable staying with her and her family when I am gone.
Joshua and I are going to travel a little bit, visiting friends and families in Asia. Oh, and my youngest sister’s wedding!! Oh gosh, I’ll be leaving him for a month! 🙁
I am not worried though. My dear friend is so sweet and caring, and her adorable puppy, Alister, bonded with Boyboy right away. Boyboy seemed happy there, and he even gave my friend some kisses on her cheek!
So, while the pups hanging out, we decided to cook something. We ended up making Sweet Sour Pineapple Fish for her husband, and vegan version for me. Also, we cooked one more dish, Tauco Tofu and Tempeh. The pictures you are looking at right now are the Sweet Sour Pineapple dish. The name explains it all.
This dish is so refreshing! The pineapple and the tomato sauce give such a perfect flavor combination. We had it with rice, but it tastes great on top of chopped romaine lettuce too!
It is a simple dish but you can add longan fruit and boiled quail eggs too. Longan fruit comes in cans but you can get fresh quail eggs at some Asian stores. I would avoid adding bell peppers because I think the peppers flavor will overpower the pineapple flavor. And this time, we cooked what we had in the fridge.
It was so much fun cooking together! My friend made her signature chili paste. Oh, so good and spicy! I am going to call it Ririe’s Sambal. 🙂
We ate, talked, laughed. It was a great day!!
Oh, and she took all these amazing pictures too! Photo credits go to her.
Sweet Sour Pineapple Fish/Tofu Recipe
4 TILAPIA FILLETS, COAT WITH GARLIC SALT GRANULES AND FLOUR
1 LBS OF MEDIUM FIRM TOFU, CUT INTO 6 PIECES
OIL, FOR PAN FRYING AND SAUTEE
4 CLOVES GARLIC, SLICED
1 1/2 CUPS KETCHUP
4 CUPS PINEAPPLE CHUNKS
3/4 – 1 TEASPOON SALT
2 TABLESPOONS SUGAR
2 CUPS GREEN ONION, CUT 2″ LENGTH
Heat up enough oil to fry tofu and fish.*
Arrange the fish and tofu on plates and set aside.
Heat up some oil for sauteeing. Add the garlic. Sautee for 20 seconds ~ it doesn’t have to be brown.
Add the ketchup, sautee for 1 minute.
Add the pineapple, sautee for 2 minutes.
Add the salt and sugar, or to your taste.
Add the green onion, sautee for 10seconds.
Turn off the heat. Pour the sauce over the fish and tofu. Eat while it’s hot/warm.
* In order to get crispy tofu, you’ll have to wait until the oil is very hot. And when you put in the tofu, put 1 or 2 pieces at a time, depending on how big is your wok/skillet/pan. The point is to have the oil cover all surfaces. Lower the heat a little bit for frying fish, as you want to make sure it’s fully cooked and not too brown.