INGREDIENTS (SERVES 3–4)

• Round scad (cleaned & gutted): 500g (1.1 lbs)

• Fresh pineapple: 1/2 medium pineapple (ripe yet firm, cut into bite-sized wedges)

• Fresh coconut water: 1 young coconut (approx. 350–400ml / 1.5 cups)

• Fresh ginger: 1 piece (50g), peeled and julienned

• Chili peppers: 3–5 bird's eye or red chili peppers, sliced diagonally

• Shallot & Garlic: 1 shallot and 3 cloves garlic, minced

• Garnish: Fresh cilantro (coriander), cut into 1.5-inch segments

• Pantry Seasonings: Fish sauce, bouillon powder, freshly ground black pepper, sugar, MSG (optional), cooking oil

STEP-BY-STEP INSTRUCTIONS

Step 1: Prep the Aromatics & Pineapple

1. Trim the core and eyes from the pineapple, then slice into 0.5-inch thick wedges.

2. Peel and finely shred the ginger. Mince the shallot and garlic. Wash and trim cilantro.

Step 2: Clean & Marinate the Fish

1. Fully thaw the scad fillets/steaks, rinse gently, and pat thoroughly dry with paper towels to eliminate any excess surface moisture.

2. Marinate the fish with:

   • 1 tbsp minced shallot and garlic

   • 2 tbsp premium fish sauce

   • 1 tsp chicken or mushroom bouillon powder

   • 1/2 tsp sugar

   • 1/2 tsp ground black pepper

   • Fresh sliced chili

   • 1 tbsp vegetable oil

3. Let it marinate for 30 to 40 minutes to allow the seasonings to penetrate the meat.

Step 3: Caramelize & Braise

1. Make Caramel Base (Nước Màu): In a heavy-bottomed clay pot or saucepan, combine 2 tbsp sugar and 3 tbsp water. Heat over medium-low heat without stirring until the sugar melts and turns a deep amber/caramel hue.

2. Layer the Pot:

   • Line the bottom of the pot with half of the sliced pineapple and julienned ginger (this prevents sticking while infusing aromatics).

   • Arrange the marinated fish in a single layer over the base.

   • Top with the remaining pineapple slices, ginger, and chilies.

3. Simmer in Coconut Water:

   • Pour the fresh coconut water over the fish until barely submerged. Add an extra 1/2 tbsp fish sauce for depth.

   • Bring to a rolling boil over high heat, skimming off any foam.

   • Reduce heat to low, partially cover, and simmer gently for 45 to 60 minutes.

   • Braise until the liquid reduces to about one-third, leaving behind a thick, glossy, amber glaze.

Step 4: Garnish & Serve

Transfer the fish and caramelized pineapple to a serving platter. Drizzle the rich pan sauce over the top, sprinkle with cracked black pepper, and garnish with fresh cilantro. Serve hot with steamed jasmine rice and crisp fresh cucumbers.