Thai pineapple-fish noodles (ka nom jeen sour nam) recipe

Recipe for thai pineapple-fish noodles (ka nom jeen sour nam) in our easy ethnic recipes collection. Pineapple has been popular in Thailand for hundreds of years. The thai love its sweet-sour taste and often use it in cooked dishes.

Recipe ingredients

• 3 tablespoons vegetable oil
• 2 pounds fish fillets, cut into bite-sized pieces (*)
• 1 clove garlic, finely chopped (**)
• 1 teaspoon grated fresh ginger
• 1, 20 ounces, can crushed pineapple, drained thoroughly
• 1 cup coconut milk
• 2 teaspoons fish sauce
• 1/8 teaspoon pepper
• 1 teaspoon sugar
• 1/8 teaspoon cayenne pepper
• Hot rice noodles
• Fresh mint and cilantro for garnish, optional

(*) For this recipe, orange roughy, whitefish, trout, red snapper, sole, cod, haddock, or any other mild flaky-textured fish can be used.

(**) When you chop garlic, add a little salt. That way, the garlic doesn't stick to the knife as much. Since the salt absorbs the garlic juice, no flavor is lost.

How to make thai pineapple-fish noodles (ka nom jeen sour nam)

• In a large skillet or wok, heat oil over high heat for 1 minute.
• Add fish, garlic, and ginger. Cook, stirring constantly, for 3 minutes, or until fish becomes white.
• Add pineapple, coconut milk, fish sauce, pepper, sugar, and cayenne pepper and stir well. Cook, stirring constantly, for 2 minutes, or until fish flakes easily.
• Serve over hot rice noodles. Garnish with fresh mint and cilantro.

Preparation time: 30 minutes
Cooking time: 10 minutes
Serves 6 to 8

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