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17 December 2012,21:33 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Cut the trout fillets into strips. Heat the vegetable oil in a preheated wok until almost smoking.
  • Reduce the heat slightly, add the fish and saute for 2 minutes. Remove from the wok and set aside.
  • Add the remaining oil to the wok, reduce the heat and add the garlic, diced pineapple and celery. Stir-fry for 1- 2 minutes.
  • Add the soy sauce, pineapple juice and fish stock to the wok.
  • Bring to the boil and cook, stirring, for 2 - 3 minutes, or until the sauce has reduced.
  • Blend the corn flour (cornstarch) with the water to form a paste and stir it into the wok.
  • Bring the sauce to the boil and cook, stirring constantly, until the sauce thickens and clears.
  • Return the fish to the wok, and cook, stirring gently, until heated through.
  • Transfer to a warmed serving dish and serve, garnished with shredded celery leaves and red chili slices.


  • 8 trout fillets, skinned
  • 4 tablespoons Cooking oil
  • 4 garlics cloves cut into slivers
  • 8 slices fresh pineapple, peeled and diced
  • 2 celery stick, sliced
  • 2 tablespoons light soy sauce
  • 100 ml fresh or unsweetened pineapple juice
  • 300 ml fish stock
  • 2 teaspoons corn flour (cornstarch)
  • 4 teaspoons water
  • Shredded celery leaves and fresh red chili slices, to garnish

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