Sweet & sour fish with pineapple rice

Готовим Fish Sweet & sour fish with pineapple rice

A gluten-free sweet and sour dish with a refreshing twist of fish served with pineapple rice.

Lables: Low fat Low kilojoule Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. For the pineapple rice, cook the rice in a pan of boiling salted water until tender, then drain. Cover and keep warm. Just before serving, toss with pineapple, chilli, fish sauce and coriander.
  2. Heat oil in a frypan over medium-high heat. Add the capsicum and cook for 2-3 minutes until starting to soften. Add ginger, chilli and tomatoes, and stir for 1-2 minutes. Stir in honey and vinegar.
  3. Meanwhile, line a steamer with baking paper. Place fish fillets, in a single layer, in the steamer. Cover and steam over a pan of simmering water for 6-8 minutes until just cooked.
  4. Divide the rice among serving plates. Top with steamed fish, then spoon over the sauce and garnish with spring onion.

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1 tbsp 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
3 tbsp honey
1/4 cup 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
165g fresh chopped pineapple
1 long red chilli, seeds removed, chopped
2 tbsp fish sauce
1 tbsp chopped coriander

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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