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Sweet & sour fish with pineapple rice
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Gluten-free sweet and sour fish with pineapple rice.
Ingredients:
  • 18.40 gm sunflower oil
  • 1 red capsicum, thinly sliced
  • 1 yellow capsicum, thinly sliced
  • 2cm piece of ginger, peeled, cut into matchsticks
  • 1 long red chilli, seeds removed, finely chopped
  • 150g cherry tomatoes, halved
  • 85.80 gm honey
  • 60ml white wine vinegar
  • 4 x 200g skinless firm white fish fillets, pin-boned
  • 4 spring onions, thinly sliced on the diagonal, to garnish
  • 150g basmati and wild rice blend (see Notes)
  • 165g fresh chopped pineapple
  • 1 long red chilli, seeds removed, chopped
  • 48.80 gm fish sauce
  • 20.00 ml chopped coriander
Instructions:
  • Cook the rice in a pot of boiling salted water until tender, then drain. Keep warm by covering it. Before serving, mix in pineapple, chili, fish sauce, and coriander.
  • In a heated frypan, sauté capsicum until soft, then add ginger, chili, and tomatoes. Stir in honey and vinegar.
  • Prepare a steamer by lining it with baking paper. Arrange the fish fillets in a single layer in the steamer. Cover and steam over simmering water for 6-8 minutes until cooked through.
  • Plate the rice evenly among serving plates. Place the steamed fish on top of the rice, generously spoon over the savory sauce, and finish by garnishing with freshly chopped spring onion.

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