Cut fish filets in crosswise. Toss fish with chicken soup powder, salt, oil, cornstarch and soy sauce.Note: When fish is being tossed, make sure to rub and check for bones.
Lay flat on a parchment lined baking sheet.
Bake at 425 ℉ for 12-15 minutes until crisp and internal temperature reaches 145 ℉. Hold warm until ready to sauce.CCP: Hold warm, above 135 ℉.
For sauce
Whisk all ingredients in a bowl until well combined.
Place sauce in a full sized 4 inch steam table pan, cover. Place in 400 ℉ oven for 15 minutes or until sauce is hot and bubbling.Note: this can also be done in the steamer. Place sauce in steamer for 20 minutes until sauce is hot and bubbling.
Vegetable Preparation
Cut peppers into 1 inch cubes.Cut onions in thin slices.Cut mushrooms into quarters or halves.Quarter Roma tomatoes to match the size of the other vegetables.
Preheat oven to 425 ℉. Divide vegetables evenly between three 2 inch steam table pans. Cover and bake for 25 minutes. Remove from oven.Note: vegetables can be sautéed in a tilt skillet as an alternative mode of cooking.
Add vegetables and pineapple to hot sauce and stir to coat vegetables.
Return to oven and cook for 30-45 minutes, until vegetables are tender and al dente.
Toss fish into sauce and vegetable.CCP: Hold warm for service, above 135 ℉.
At service, garnish with cilantro and scallions.
Recipe Notes
This recipe is best served over white jasmine rice.