Sweet and sour fish parcels

Youll need four 22cm x 30cm pieces of baking paper and four 28cm x 30cm pieces foil.

Recipe «Sweet and sour fish parcels» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1/3 cup white vinegar, 2 tbsp caster sugar, 1 tbsp tomato sauce, 225g can pineapple pieces in natural juice, drained, 1 small carrot, peeled, diced , 1/2 small green capsicum, diced, 1/2 tsp cornflour, 4 firm white fish fillets , Cooked egg noodles, to serve.

Ingredients:

• 1/3 cup white vinegar 
• 2 tbsp caster sugar 
• 1 tbsp tomato sauce 
• 225g can pineapple pieces in natural juice, drained 
• 1 small carrot, peeled, diced 
• 1/2 small green capsicum, diced 
• 1/2 tsp cornflour 
• 4 firm white fish fillets 
• Cooked egg noodles, to serve 

Instructions

1. Preheat oven to 180°C/160°C fan-forced.
2. Combine vinegar, sugar and tomato sauce in a saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Cook for 2 minutes or until slightly thickened. Add pineapple, carrot and capsicum. Cook for 2 minutes or until capsicum is tender.
3. Place cornflour and 1 teaspoon cold water in a bowl. Stir until smooth and combined. Add cornflour mixture to vinegar mixture. Increase heat to medium-high. Bring to the boil. Boil, stirring, for 1 minute or until thickened. Remove from heat.
4. Meanwhile, place 1 piece baking paper in the centre of 1 piece foil. Top with 1 fish fillet. Drizzle with 1/4 cup sauce mixture. Bring paper and foil up to centre. Fold to seal. Roll up ends to enclose filling. Place on a baking tray. Repeat with remaining baking paper, foil, fish and sauce mixture.
5. Bake for 15 to 20 minutes or until fish is cooked through. Stand for 2 minutes. Serve with noodles.