Fish in tomato sauce with pineapples

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   To prepare fried fish in tomato sauce with pineapples, it is advisable to take boneless fish, but any fish you like will do. Before cooking, the fish must be thoroughly cleaned, all fins cut off, washed, filleted and cut into small portions. Or buy ready-made fillets of hake or any other fish in the store. Salt, pepper and roll in flour. Fry the fish pieces in vegetable oil until fully cooked.

2. STEP 2

   

   Before preparing the sauce, you need to prepare the vegetables. Peel the onions and wash them well to remove sand and dirt, if there was any on them. Also peel and wash the carrots well. Fry finely chopped onion in heated vegetable oil until golden brown, then add grated carrots and fry them together until tender.

3. STEP 3

   

   Add canned pineapples along with syrup (the syrup that contained canned pineapples) to the fried onions and carrots. If the pineapples were pieces, then add them to the onions and carrots, and if they were rings, then the pineapples need to be cut into cubes. And simmer everything together for 3-4 minutes. Then add tomato juice to the onions, carrots and pineapples and simmer for the same amount. If necessary, you can add salt to the sauce to taste.

4. STEP 4

   

   Pour a little prepared sauce onto the bottom of the dish and place the warm fried fish on it in one layer. Top the fish with more sauce. We do this alternately until the fish and sauce are finished. The sauce should be either warm or hot, so the fish will better absorb all the juices. Allow the dish to cool slightly and you can serve. Goes great with mashed potatoes.