Sweet and sour fish
5
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Healthy, fresh, colourful and ready in just 30 minutes!
Ingredients
Vinegar
2 tbs, (white)
Reduced salt soy sauce
1 tbs
Tomato sauce (ketchup)
⅓ cup(s), 80ml
Chicken stock
⅔ cup(s), 160ml
Cornflour
1½ tbs
Sunflower oil
1 tbs
Ling, raw
500 g, (or other white fish) cut into 2.5cm pieces
Red onion
1 medium, cut into thin wedges
Fresh ginger
20 g, 4cm piece, peeled, cut into matchsticks
Carrot(s)
1 medium, thinly sliced
Red capsicum
1 medium, coarsely chopped
Green capsicum
1 medium, coarsely chopped
Canned pineapple in natural juice
225 g, (pieces)
Instructions
1
Whisk vinegar, soy and tomato sauces, stock and cornflour in a medium jug until combined.
2
Heat a wok over medium-high heat. Add half the oil and heat for 30 seconds. Stir-fry fish, in batches, for 2–3 minutes or until almost cooked through. Transfer to a plate.
3
Reheat wok over medium-high heat. Add remaining oil and heat for 30 seconds. Add onion, ginger, carrot and both capsicums and stir-fry for 3–4 minutes or until vegetables are just tender.
4
Return fish to wok with undrained pineapple and sauce mixture. Bring to the boil. Boil for 1–2 minutes or until sauce thickens and fish is heated through. Serve.
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