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Pineapple Fried Rice with Pork

I've always wanted to make pineapple fried rice and serve it in a pineapple boat! Now that I'm spending more time in Maui, where pineapples are inexpensive, abundant and sweet(!), I've finally done it.

We used to make Saturday morning trips as a family from Toronto to the St Jacob's farmers market near Kitchener/Waterloo and my dad would buy a pineapple to make pineapple fried rice for dinner that evening. As a kid, the presentation of it was so fun and cool to see! Now I realize the process of removing the pineapple while keeping it mostly intact, takes some patience and work.

Serves 4 people

4 cups of day old sushi rice or jasmine rice (Chinese white rice), leave it out for 2 hours to bring to room temperature
1 Chinese sausage or BBQ pork, diced
1/2 red onions, diced
3 green onions, diced
3 eggs
1 ripe pineapple, core removed and cut into chunks
1-2 tbsp fresh pineapple juice
2 tbsp soy sauce
1 tbsp oyster sauce
1/8 tsp sugar
1 tsp sea salt
1 tsp fresh ground pepper

Miso Black Cod (Sablefish)

Have you ever had Miso Black Cod at a fancy Japanese restaurant? It’s actually very easy to make! Black cod is soft, moist and perfect to marinate in miso paste. When you go to the fish market like the St. Lawrence market or Kensington market in Toronto to purchase this fish, ask for sablefish. Black cod is not the same as regular cod.

If you like this recipe and enjoy salmon, try my Miso Salmon recipe too!



Prep time 10 min + 3 days to marinate
Cook time 15 min
Serves 2-3

3 tbsp white miso paste (soybean paste)
2 tbsp mirin
1 tbsp honey
2 tsp rice wine vinegar
1 tbsp sake
1 tsp sesame oil
250 grams of sablefish/ black cod

Whisk together the first six ingredients to make the marinade. Cut the fish in roughly 2 inch by 2 inch chunks. Coat the fish completely with the marinade and place in an airtight container in the fridge for 3 days.

When you're ready to have your meal, preheat oven/toaster oven to 375 F. Remove the excess marinade to avoid burning the sauce and fish. Place sablefish on tin foil and bake for 12 min. Turn to broil setting and leave the fish in for another 3 min until fully cooked (food thermometer should read 160F).  Serve with brown rice and cucumber salad on the side.
White miso paste (soybean paste)


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