Name: Sweet and sour fish
Yield: 4 servings
Cuisine: Boil
Ingredients: 15.00 ml soy sauce; 30.00 ml lemon juice; 10.00 ml vinegar white wine; 15.00 ml honey clear; 10.00 ml tomato sauce; 1.00 garlic cloves, crushed; 2.00 ml paprika; 4.00 hake fillets; 1.00 red pepper; 125.00 g spring onions; 125.00 g button mushrooms; 15.00 ml oil; 250.00 g carrots whole baby; 250.00 g cauliflower broken into florets; sea salt and freshly ground black pepper

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Ingredients (15)

SAUCE

15.00 ml	soy sauce
30.00 ml	lemon juice
10.00 ml	vinegar — white wine
15.00 ml	honey — clear
10.00 ml	tomato sauce
1.00	garlic — cloves, crushed
2.00 ml	paprika

OTHER

4.00	hake fillets
1.00	red pepper
125.00 g	spring onions
125.00 g	button mushrooms
15.00 ml	oil
250.00 g	carrots — whole baby
250.00 g	cauliflower — broken into florets
	sea salt and freshly ground black pepper

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Method:

1. Mix the soy sauce, lemon juice, vinegar, honey, tomato sauce, garlic and paprika. Place in a large saucepan.
2. Divide each hake fillet in half lengthways. Roll up neatly and secure with a toothpick. Add fish rolls to the sauce in the pan and toss to coat. Bring to a very gentle simmer, cover and cook for 10 to 12 minutes, or until fish is tender.
3. Halve the pepper, remove the core and seeds, and cut into strips. Slice the spring onions and halve the mushrooms. Heat the oil in a wok or large frying pan and stir-fry all the vegetables until tender. Season with salt and pepper, remove from wok and set aside.
4. Toss the cooked vegetables in with the fish and heat through. Serve with steamed rice.