Cantonese · Lunch, Dinner
Sweet and sour fish
Crisp-fried fish chunks tossed with pineapple and pepper in a tangy sweet-sour sauce.
- Calories
- 610 kcal
- Protein
- 41 g
- Carbs
- 89 g
- Fat
- 10 g
- Prep
- 15 min
- Cook
- 15 min
Per serving, for one person.
Contains: soy, fish.
Ingredients
- 180 g Cod fillets
- ½ pepper Bell peppers
- 60 g Pineapple
- ½ onion Onion
- 65 g Jasmine rice
- ¾ tbsp Tamari (gluten-free)
- ¾ tbsp Vinegar
- 1¼ tbsp Tomato purée
- 1¾ tsp Sugar
- 1¼ tbsp Cornflour
- ½ tbsp Sunflower oil
Method
- Cook the rice according to packet instructions.
- Toss the fish in half the cornflour and fry gently in the oil for 4-5 minutes until just cooked; set aside.
- Stir-fry the onion and bell pepper for 3 minutes, then add the pineapple.
- Whisk the tamari, vinegar, tomato purée, sugar and remaining cornflour with 60ml water; pour in and simmer until glossy.
- Return the fish, toss gently to coat, and serve over the rice.
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