Sweet & Sour Stir-fried Fish With Ginger

16 Ingredients

Number of servings

For the fish

1-2tablespoons cornflour
1 pinch salt
1 pinch freshly ground black pepper
1-2tablespoons vegetable oil
675grams thick white fish fillets, such as basa fillets, cut into strips
1 onion, roughly chopped
2 cloves garlic, grated or finely chopped
1 fresh root ginger, 2.5 cm piece, finely sliced
1 large handful sugar snap peas, sliced into strips
2 cups rice, to serve

For the sweet and sour sauce

1tablespoons white wine vinegar
1tablespoons tomato purée
1tablespoons sugar
1teaspoons cornflour
2teaspoons light soy sauce
2tablespoons pineapple juice

Nutrition per serving

44% of daily energy intake*

Protein

Fat

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This sweet and sour stir fry fish recipe will fulfil all your cravings for a Chinese takeaway. Quick and easy to make, this popular dish is best served with fluffy rice.

Method

Step 1 of 4

First, make the sauce. Mix together the vinegar, tomato purée, sugar, cornflour, soy sauce, and pineapple juice in a jug, and set aside.

Step 2 of 4

Put the cornflour on a plate, and season with salt and black pepper. Toss the fish in the seasoned flour to coat.

Step 3 of 4

In a wok, heat about half of the oil until hot, then add the fish. Stir-fry for about 5 minutes until golden. Remove with a slotted spoon, and set aside to keep warm. Carefully wipe out the wok with kitchen paper, and add a little more oil. When hot, add the onion and stir-fry until it begins to soften, then add the garlic and ginger, and stir-fry for a few minutes more.

Step 4 of 4

Pour in the sweet and sour sauce, and let boil for a few minutes, stirring constantly. Reduce the heat to medium, add the sugarsnap peas, and stir-fry for 1 minute. Return the fish to the wok, quickly toss together to combine, and serve hot with rice.

Fish & Vegetable Stir Fry

Difficulty

Licensed