A perfect balance of sweet and sour, this is an easy solution to your midweek dilemma of what to cook.
- Heat a large wok over medium-high heat. Add oil. Swirl to coat. Add capsicum and onion. Stir-fry for 2 minutes or until just softened. Drain pineapple, reserving 1/3 cup juice. Add reserved juice, vinegar, tomato sauce, soy sauce and sugar to wok. Bring to the boil. Add pineapple pieces. Stir-fry for 2 to 3 minutes or until vegetables are just tender.
- Blend 2 teaspoons of the cornflour with 1 tablespoon water in a small bowl until a smooth paste forms. Stir into sauce mixture in wok. Stir for 1 minute or until sauce boils and thickens. Season with salt and pepper. Transfer sauce to a large bowl. Cover to keep warm. Carefully clean wok.
- Pour enough vegetable oil into the wok to come 3cm up the side. Heat over medium-high heat. Combine custard powder and remaining cornflour in a large snap-lock bag. Season with salt and pepper. Add fish. Seal bag. Shake gently to coat fish. Remove fish from bag, shaking off any excess flour. Shallow-fry fish, in batches, for 3 to 4 minutes or until golden and just cooked through. Drain on paper towel.
- Add fish to sauce mixture. Toss gently to coat in sauce. Serve with noodles and top with coriander sprigs.
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