Stir-fried fish with sweet and sour sauce

Recipe from: 11/1/1998 12:00:00 AM
Ingredients 15
Servings 4
Time 10 min

Ingredients

  • 45
    ml
    oil
  • 1
    pineapple, peeled and cut into wedges
  • 1
    cucumber, cubed
  • 400
    g
    yellowtail or kingklip fillet, cubed
  • 8
    baby tomatoes, halved
  • 6
    spring onions, sliced
  • rice to serve
  • SAUCE
  • 200
    ml
    water
  • 100
    ml
    tomato sauce
  • 30
    ml
    vinegar
  • 20
    ml
    cornflour
  • 5
    ml
    freshly grated ginger
  • 2
    cloves garlic, crushed
  • 10
    ml
    sugar
 

Method

-+ 6 min
 
Heat the oil in a large wok or frying pan. Stir-fry the pineapple and cucumber for 30 seconds, then add the fish and gently stir-fry for 2-3 minutes, until fish is cooked through. Add the tomatoes and spring onions. Mix the sauce ingredients together and add to the stir-fry. Stir gently until sauce has thickened. Serve with rice. Serves: 4 Preparation time: 10 minutes Cooking time: ± 6 minutes
 

Read more on: fish/seafood  |  shallow-fry
 

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