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Crispy sweet and sour fish stir-fry
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Quick and satisfying dish with a delicious sweet and sour flavor profile.
Ingredients:
  • 18.40 gm vegetable oil, plus extra for shallow-frying
  • 1 large red capsicum, cut into 3cm pieces
  • 1 red onion, halved, cut into wedges
  • 225g can pineapple pieces in juice
  • 40.00 ml white vinegar
  • 41.60 gm tomato sauce
  • 21.00 gm soy sauce
  • 20.00 gm caster sugar
  • 25.00 gm cornflour
  • 20.00 gm custard powder
  • 600g boneless firm white fish fillets, cut into 4cm pieces
  • 440g cooked egg noodles, to serve
  • Fresh coriander sprigs, to serve
Instructions:
  • Heat a large wok over medium-high heat, then add oil and swirl to coat. Add capsicum and onion, stir-frying for 2 minutes until just softened. Drain pineapple, reserving 1/3 cup juice. Add reserved juice, vinegar, tomato sauce, soy sauce, and sugar to wok. Bring to a boil, then add pineapple pieces and stir-fry for 2 to 3 minutes until vegetables are tender.
  • Mix 2 teaspoons of cornflour with 1 tablespoon of water until a smooth paste forms. Add it to the sauce in the wok and stir for 1 minute until it thickens. Season with salt and pepper, then transfer the sauce to a large bowl, cover to keep warm, and clean the wok carefully.
  • Heat vegetable oil in the wok until it reaches a depth of 3cm. In a large snap-lock bag, combine custard powder and the rest of the cornflour. Season with salt and pepper. Add fish to the bag and seal it, then gently shake to coat the fish. Remove the fish from the bag, shaking off any excess flour. Shallow-fry the fish in batches for 3 to 4 minutes until golden and cooked through. Drain on paper towel.
  • Gently coat fish in sauce mixture, then serve with noodles and garnish with fresh coriander sprigs.

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