Sweet & sour barramundi

Cooking Fish Sweet & sour barramundi

Make over a Chinese restaurant favourite at home with gourmet fish and tender-crisp vegies.

Lables: Low carb Low kilojoule Lower gi Egg free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat the oil in a wok over medium-high heat. Stir-fry the garlic and ginger for 30 seconds or until aromatic. Add the carrot, capsicum and shallot, and stir-fry for 3 minutes or until tender crisp.
  2. Combine the vinegar, pineapple juice, soy sauce, sugar and cornflour in a small bowl. Add to the wok and bring to the boil.
  3. Add the fish. Stir-fry for 2-3 minutes or until fish is just cooked through and flakes when tested with a fork. Divide the rice and fish mixture among serving dishes.

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2 tbsp vegetable oil
2 garlic cloves, finely chopped
3cm-piece fresh ginger, peeled, finely chopped
2 carrots, peeled, cut into matchsticks
1 red capsicum, halved, seeded, thinly sliced
1 bunch shallots, trimmed, cut into 6cm lengths
80ml rice wine vinegar
160ml pineapple juice
1 tbsp soy sauce
1 1/2 tbsp white sugar
2 tsp cornflour
300g Barramundi Portions, thawed, cut into 1.5cm pieces
Steamed rice, to serve

Adv

Autors
Preparation time
15
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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