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Sweet and sour fish parcels
Sweet and sour fish parcels
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Prepare four sheets of baking paper and four sheets of foil for wrapping your dish.
Ingredients:
  • 82.50 ml white vinegar
  • 20.80 gm tomato sauce
  • 225g can pineapple pieces in natural juice, drained
  • 1 small carrot, peeled, diced
  • 1/2 small green capsicum, diced
  • 1.25 gm cornflour
  • 4 (150g each) firm white fish fillets (see note)
  • Cooked egg noodles, to serve
Instructions:
  • Preheat your oven to a toasty 180°C/160°C fan-forced.
  • In a saucepan over medium heat, mix vinegar, sugar, and tomato sauce until the sugar dissolves (about 3 to 4 minutes). Let it come to a boil, then reduce heat to low. Simmer for 2 minutes until slightly thickened. Stir in pineapple, carrot, and capsicum and cook for 2 more minutes until capsicum is tender.
  • In a bowl, combine cornflour and 1 teaspoon of cold water until smooth. Mix cornflour mixture into vinegar mixture. Heat on medium-high until boiling, then stir and boil for 1 minute until thickened. Remove from heat.
  • Place a piece of baking paper in the center of a piece of foil, add a fish fillet, drizzle with a quarter cup of sauce mixture. Bring the paper and foil up to the center, fold to seal, and roll up the ends to enclose the filling. Place it on a baking tray and repeat with the remaining ingredients.
  • Bake the fish until cooked through, for about 15 to 20 minutes. Allow it to stand for 2 minutes, then serve with noodles.

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