3 tablespoons vegetable oil
2 pounds fish fillets, cut into bite-sized pieces
1 clove clove garlic, finely chopped
1 teaspoon grated fresh ginger
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)

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 stil well. Cook, stirring constantly, for 2 minutes, or until fish flakes.

Serve over hot rice noodles. Garnish with fresh mint and cilantro.