TROUT WITH PINEAPPLE

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.