- 2 lb. sea bass fillets (you can use salmon)
- 2 cloves garlic, minced
- ½ teaspoon fresh ginger, minced
- 1 medium cup onion, cut into pieces
- 1 red bell pepper, cut into pieces
- 2 tomatoes cut into pieces
- 1 (15 oz.) can pineapple chunks, drained, reserving the juice
- 1 Tablespoon tomato paste
- 1 Tablespoon soy sauce or Chinese Marinade
- 1 Tablespoon sugar
- 1 Tablespoon vinegar
- 1½ tablespoons cornstarch
- 2-3 sprigs fresh parsley
- 1-2 green onions, sliced
- ½ cup slivered almonds, toasted
- Arrange fish in flat casserole, or fish platter. Sprinkle the garlic and ginger over the top. Cover the fish with waxed paper. Microwave the sea bass for 3-5 minutes or until fish flakes easily. Set aside.
- Place onions and bell pepper in large glass bowl and cover it with plastic wrap. Microwave on High 2 minutes. Add the pineapple chunks and tomatoes and microwave 1-2 minutes to heat through but make sure you don’t cook the tomato too much. Set the vegetables and pineapple aside.
- In measuring cup, combine ½ cup pineapple juice, tomato paste, soy sauce, sugar, vinegar, and cornstarch. Whisk the mixture well and cover with plastic wrap. Microwave 1 minute and whisk. Microwave another 1-2 minutes to thicken.
- Pour the sauce over the vegetables, and pour the sauce over the fish.
- Cover the fish and microwave for 1-2 minutes to heat thoroughly. Garnish with parsley and slivered green onions.
Make the sauce by combining the 1/2 cup pineapple juice, tomato paste, soy sauce, sugar, vinegar, and cornstarch in a sauce pan.
Cook at medium high temperature, whisking constantly, until the mixture thickens. Add the onion, pineapple, red pepper and tomatoes and cook until the vegetables are heated throughout.