Crispy sweet and sour fish stir-fry

Recipes / Fish

A perfect balance of sweet and sour, this is an easy solution to your midweek dilemma of what to cook.

Recipe «Crispy sweet and sour fish stir-fry» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp vegetable oil, plus extra for shallow-frying, 1 large red capsicum, cut into 3cm pieces, 1 red onion, halved, cut into wedges, 225g can pineapple pieces in juice, 2 tbsp white vinegar , 2 tbsp tomato sauce, 1 tbsp soy sauce, 1 tbsp caster sugar , 2 1/2 tbsp cornflour, 2 tbsp custard powder, 600g boneless firm white fish fillets, cut into 4cm pieces, 440g cooked egg noodles and fresh coriander sprigs, to serve.

Ingredients:

  • 1 tbsp vegetable oil, plus extra for shallow-frying 
  • 1 large red capsicum, cut into 3cm pieces 
  • 1 red onion, halved, cut into wedges 
  • 225g can pineapple pieces in juice 
  • 2 tbsp white vinegar 
  • 2 tbsp tomato sauce 
  • 1 tbsp soy sauce 
  • 1 tbsp caster sugar 
  • 2 1/2 tbsp cornflour 
  • 2 tbsp custard powder 
  • 600g boneless firm white fish fillets, cut into 4cm pieces 
  • 440g cooked egg noodles and fresh coriander sprigs, to serve 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Add fish to sauce mixture. Toss gently to coat in sauce. Serve with noodles and top with coriander sprigs.