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.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set