Sweet & sour barramundi

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

Recipe «Sweet & sour barramundi» presented in category Recipes / Fish, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.