for 2 portions
1 pineapple, whole
½ cup of water (120 ml)
½ cup of sugar (100 g)
½ cup of rice wine vinegar
2 tablespoons of chilli flakes
½ teaspoon of salt
1 tablespoon chopped garlic
2 salmon fillets, 6 ounces each
CORN STARCH PORRIDGE
1 tablespoon cornstarch
2 tablespoons of water
cooked rice, to serve
Preheat the oven to 190°C (375°F).
Cut the pineapple in half lengthwise, cutting the root through the leaves.
Hollow out the pineapple by slicing around the edges, leaving a border of ½ inch (1 ¼ cm).
Slice the pineapple inside the cut edge, then remove it with a spoon. Repeat with the other half and set aside, as this will be the serving bowl for the salmon.
Add the pineapple and water to a blender and blend until smooth.
Pour the pineapple puree into a saucepan over medium heat.
Add the sugar, rice wine vinegar, chili flakes, salt and garlic to the saucepan and simmer. Stir frequently until the sauce becomes lighter and slightly thickened.
In a small bowl, mix the cornstarch with the water to make a mush. Add the porridge to the sauce and until the sauce has thickened, 4 to 7 minutes. Remove the pan from the heat.
Place the salmon on a baking sheet lined with parchment paper and cover each fillet with the sauce.
Bake for 12-15 minutes, depending on the desired degree of doneness.
Serve the salmon and pineapple bowls over rice, adding sweet pepper sauce and pineapple sauce on the side.