Sake-Soy Fish with Pineapple

Name: Sake-Soy Fish with Pineapple
Yield: serves 2
Ingredients: 2 teaspoons sesame oil; 1 cup sushi rice; 1 cup plus 1 tablespoon broth (chicken or vegetable) or water; 1/2 to 3/4 pound fish (halibut, monkfish, orange roughy, or any other ocean fish); 2 tablespoons soy sauce; 3 tablespoons sake; 1/2 teaspoon sugar; 1/2 teaspoon sambal oelek or garlic-chili paste; 2 scallions, white and green parts, sliced into thin rings; 2 cups diced fresh pineapple; 1/2 red bell pepper, cored, seeded, and diced; 1/2 orange bell pepper, cored, seeded, and diced; 2 cups frozen green peas

December 9, 2011

My husband used to believe he hated pineapple because as a kid growing up in New England he ate only canned pineapple. It wasn’t until he was an adult and moved west that he discovered the glory of the Hawaiian fruit. Nowadays, fresh pineapple can often be found year-round at reasonable prices in mainstream grocery stores. Nothing compares with the taste of fresh pineapple. To peel a pineapple, chop off both ends and stand it upright. Cut the peel off with vertical strokes, then quarter the fruit from end to end. Remove the core from each quarter and discard. Lay the quarter flat and slice into wedges. You can find sushi rice in Asian markets.

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