Name: Stir-fry special – sweet and sour fish
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Sweet and sour fish; 500 gram firm white fish, cubed (such as ling or flake); 1/4 cup (35g) cornflour; 1/4 cup (60ml) oil; 1 onion, sliced; 1 capsicum, seeded and sliced; 1 lebanese cucumber, sliced; 1 carrot, sliced; 440 gram can pineapple pieces, juice reserved; 2 tablespoon light soy sauce; 1 tablespoon chilli sauce; steamed rice, to serve

Stir-fry special – sweet and sour fish

Serves 4

Prep

20M

Cook

15M

Total

35M

Skip to Recipe

Ingredients

Sweet and sour fish

500 gram firm white fish, cubed (such as ling or flake)

1/4 cup (35g) cornflour

1/4 cup (60ml) oil

1 onion, sliced

1 capsicum, seeded and sliced

1 lebanese cucumber, sliced

1 carrot, sliced

440 gram can pineapple pieces, juice reserved

2 tablespoon light soy sauce

1 tablespoon chilli sauce

steamed rice, to serve

Method

Sweet and sour fish

1.Dust fish with cornflour, shaking off excess. Heat oil in a wok or frying pan on high. Cook fish in batches for 2-3 minutes, until golden and cooked. Drain on paper towel. Set aside.

2.Add onion, capsicum, cucumber and carrot to same pan. Stir-fry for 2 minutes.

3.Toss through pineapple pieces with combined pineapple juice, soy and chilli sauces. Stir-fry for 1-2 minutes, until boiling.

4.Reduce heat and simmer for 3 minutes, stirring, until sauce has thickened slightly. Toss fish through sauce for 1 minute. Serve with steamed rice.

1/2 cup pineapple juiced could be used in place of drained juice.
Note

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Ingredients

Method

Sweet and sour fish

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