• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Food For Net Logo (Realistic)

Food For Net

  • Original Recipes
  • Recipe Roundups
  • Beer
  • Whiskey
  • Wine
  • Subscription Boxes
  • Meal Delivery
  • Outdoor Cooking

Slow Cooker Pineapple-Ginger Poached Milkfish

February 21, 2017 by Food For Net
Home ‣ Dinner ‣ Slow Cooker Pineapple-Ginger Poached Milkfish
17 shares
  • Share
  • Tweet
Slow Cooker Pineapple-Ginger Poached Milkfish Recipe

Slow Cooker Pineapple-Ginger Poached Milkfish

Speed - 98%
Simplicity - 97%
Tastiness - 98%

98%

Delicious!

The milkfish was cooked to perfection. The slightly sweet and aromatic poaching liquid came down to a very uniquely-excellent glaze for the fish.

User Rating: 5 ( 1 votes)

Slow Cooker Pineapple-Ginger Poached Milkfish

This may be the best way to cook your milkfish, or most other fresh fish. Those sugars from the pineapple just work so great in this seafood dish.
Pin Recipe
Prep Time: 10 minutes minutes
Cook Time: 4 hours hours
Total Time: 8 hours hours 10 minutes minutes
Course: Main Dish
Cuisine: Asian
Servings: 2 people

Ingredients

  • 500 Grams Milkfish
  • 1 2″ Piece Ginger peeled and thinly sliced
  • 6 Cloves garlic minced
  • 1/2 Tablespoon Black Peppercorns
  • 1 Cup Pineapple Chunks
  • 1 Cup Pineapple Juice
  • 1/4 Cup White Vinegar
  • 4-5 Pieces Jalapeno Peppers

Instructions

  • Season the milkfish with salt.
  • Combine everything in the slow cooker.
  • Cook for 4 hours on low.
Like this recipe?Follow @FoodForNet on Pinterest!

This is definitely on the top ten list of my all-time favorite dishes. Aside from the uniquely rich yet delicate flavor of milkfish, I just love how the lemony hint of ginger, the pungency of garlic, the subtle heat of jalapenos, and the natural sweetness of pineapples come down together into a beautiful syrupy glaze that just makes the fish taste so much fresher.

The flavors in this poaching liquid just work so well together that it does work for a lot of other options aside from milkfish. I've tried it with mackerel, tuna, swordfish. . . a lot more, really. In fact, it works well with pork and chicken too.

Start with a good size of milkfish. Milkfish is a relatively bony fish so getting a good size will give you a better bone to flesh ratio. Honestly, I really don't mind this structure because I find the taste of milkfish really rewarding despite all the hassles of picking out those bones.

Most of you may want an easier meal and wish to use a fleshier fish. Go ahead. Try this with jack, mackerel, tuna, or milkfish fillets which should not that be too hard to find. You can find troncons, or butterflied cuts of milkfish, deboned, in the frozen fish section of most grocery stores.

Get the garlic and ginger into a fine mince to get the most out of their flavor. You may chop those chilis too but leaving them whole gives you a wonderful peppery flavor without too much of the heat. Finally, go for whole to slightly cracked black peppercorns so you can easily pick them out of the glaze later. You'll want that pungent flavor and aroma from them but you wouldn't want tiny specks of pepper ruining that syrupy glaze in the end.

Here's a tip for keeping that glaze spotless for serving: get all those aromatics in a spice sachet or a tied-up coffee filter that you can easily pick out right at the end of cooking.

Get all those aromatics at the bottom of the pot together with the chunks of pineapple, pineapple juice, and white vinegar. This layer of ingredients shall serve as a bed that'll keep the skin of the milkfish from sticking to your pot.

Don't pour in any other liquid yet, not until you get the fish in. Arrange the fish on top of the aromatics then pour in just enough water until the level of liquid in your pot reaches half the height of the fish. Doing so will keep your fish poaching instead of boiling, which is a rather harsh cooking method that could easily break its flesh.

Leave your pot for about 4-5 hours on a low heat setting and the milkfish should come out perfectly moist and tender but still firm.

Depending on the amount of liquid that you've used, you may need to take that poaching liquid to reduce further over the stove. It'll be good to dig in straight out of the pot, but allowing those natural pineapple sugars thicken into a thin syrup will be so much more rewarding.

Finally, adjust for seasoning with some salt, or much better, some good Thai fish sauce.

Slow Cooker Pineapple-Ginger Poached Milkfish full recipe on foodfornet.com

Slow Cooker Pineapple-Ginger Poached Milkfish

This may be the best way to cook your milkfish, or most other fresh fish. Those sugars from the pineapple just work so great in this seafood dish.
Pin Recipe
Prep Time: 10 minutes minutes
Cook Time: 4 hours hours
Total Time: 8 hours hours 10 minutes minutes
Course: Main Dish
Cuisine: Asian
Servings: 2 people

Ingredients

  • 500 Grams Milkfish
  • 1 2″ Piece Ginger peeled and thinly sliced
  • 6 Cloves garlic minced
  • 1/2 Tablespoon Black Peppercorns
  • 1 Cup Pineapple Chunks
  • 1 Cup Pineapple Juice
  • 1/4 Cup White Vinegar
  • 4-5 Pieces Jalapeno Peppers

Instructions

  • Season the milkfish with salt.
  • Combine everything in the slow cooker.
  • Cook for 4 hours on low.
Like this recipe?Follow @FoodForNet on Pinterest!
Category: Dinner, Original Recipes, Quick Dinners, Slow CookersTag: Fish, Ginger, Seafood

Quick Fried Calamari with Spicy Aioli and Watercress Salad

Spicy Sardine Potato Balls

Slow Cooker Miso-Poached Salmon

Slow Cooker Prawn Laksa

Slow Cooker Clam Puttanesca

A blue dish of fresh sardines, looking at whether sardines are good for you

Are Anchovies Good For You?

Slow Cooker Fish Curry

Fried Salmon Cakes with Lemony Aioli

Previous Post:Slow Cooker Braised Pork Hocks
Next Post:Razor Clams in Spicy Black Bean Sauce

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sidebar

About The Owner

cooking bbq pizza outside

Hi! My name is Rick and foodfornet.com is just a website about food and drink that I like. That includes sous vide, slow cooking, grilling, smoking, and homemade pizzas.

I also make my own beer, wine, cider, kombucha, and sake… and am a whiskey enthusiast! 🍕🍺🥩🥃

Slow Cooker Vegan Red Curry

Beef and Vegetable Skewers with Cabbage Salad and Walnuts

Smoked Salmon, Asparagus & Herbed Creme Fraiche

Slow Cooker Coq Au Vin

Slow Cooker Duck in Red Curry

Slow Cooker Tuna Salpicao

Sous Vide Cod Burgers with Curry Aioli

Slow Cooker Moqueca (With Shrimp & Tilapia)

Crispy Fried Chicken with Parmesan Crust

Slow Cooker Asian Chicken and Mushrooms

Quick & Hot Crispy Wings

Slow Cooker Thai Green Curry Chicken

Original Recipes

Quick & Easy Tropical Tiramisu

Korean Rice Cake Soup

Chicken Inasal Tacos

Sous Vide Mango-Coffee Preserve

Cassava Flour Pizza Dough

Sous Vide Cantaloupe and Lime Infused Vodka

Gourmet Food

Artisanal Beverages

Comfort Food

Comfort Food (Featured Image)

Copyright © 2023 Food For Net
Privacy Policy · Cookie Policy · Affiliate Disclosure · Accessibility Statement
Blog · Instagram · Twitter · Pinterest

FoodForNet.com is a member of the Amazon Associates affiliate program. We earn commissions from qualifying purchases through affiliate links.