Wash, dry and dice salmon. Salt and coat in cornstarch. Heat oil in a pan and fry fish in it for 5 minutes and remove.
Peel garlic. Chop onion, garlic and ginger and add to pan. Wash bell bell pepper. Clean and wash carrots. Wash zucchini. Dice and add bell bell pepper, carrots, celery, zucchini and pineapple, fry for 2 minutes, then add salt and pepper. Stir well.
Add soup, water, honey, tomato paste and chili powder, stirring constantly. Cover and steam for 5 minutes. Mix in fish and serve pineapple salmon sprinkled with plucked basil leaves.
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