Name: Sweet and sour fish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 500 gram firm white fish fillets; 1 egg white, whisked; 1/2 cup cornflour; 1 carrot, peeled, julienned; 1 red capsicum, seeded, sliced; 1/4 pineapple, peeled, chopped; 150 gram sugar snap peas, trimeed; 1 red onion, finely sliced; steamed white rice, to serve; Sauce; 1/4 cup tomato sauce; 2 tablespoon white vinegar; 2 tablespoon sugar

Sweet and sour fish

Sweet and sour fish is pleasing to the palate because of the flavoursome sauce - the sweetness from the sugar balances out the tangy tomato sauce. Don't forget the crispy fish pieces.

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

1 tablespoon vegetable oil

500 gram firm white fish fillets

1 egg white, whisked

1/2 cup cornflour

1 carrot, peeled, julienned

1 red capsicum, seeded, sliced

1/4 pineapple, peeled, chopped

150 gram sugar snap peas, trimeed

1 red onion, finely sliced

steamed white rice, to serve

Sauce

1/4 cup tomato sauce

2 tablespoon white vinegar

2 tablespoon sugar

Method

1.In a wok or large frying pan, heat oil on high. Coat fish in egg white and dust in cornflour, shaking off excess. Cook fish in 2 batches, 1-2 minutes each side, until cooked through. Drain on paper towel.

2.To make sauce, in a small saucepan, combine tomato sauce, vinegar and sugar. Bring to simmer, cook 2 minutes, stirring, until sugar has dissolved.

3.Return wok to high heat. Add the vegetables and stir-fly for 2-3 minutes.

4.Return fish to wok with sauce. Stir-fry 1-2 minutes. Serve on a bed of steamed rice.

If preferred, stir-fry uncoated fish or dust in a little cornflour. It’s a good idea to remove the centre core from the pineapple before slicing, or use drained canned pieces.
Note

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Ingredients

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