Directions

To Prep

1. Rub salt and pepper generously on fish, then dredge with flour.

To Cook

1. Heat cooking oil in a wok on high heat. When the oil starts to smoke, slide the fish in. Fry for 4 mins on each side or until browned and crisp. Remove from wok and lay on a serving plate. Discard the oil.
2. Add in the pineapple juice, sweet chilli sauce and fish sauce, bring to a simmer.
3. Add the pineapple chunks and bird’s eye chilli slices. Simmer for 30 secs.
4. Pour the sauce with pineapple and chillies over the fish.
5. Garnish with spring onion and serve.