Sweet & Sour Snapper With Pineapple
Preparation time is 25minutes
Cook time is 15minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 11.39 dollar
Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 4-5tablespoons sunflower oil (plus extra optional)
- 800grams snapper fillets, pinboned and scaled
- 5tablespoons cornflour
- 1 onion, finely chopped
- 1tablespoons fresh root ginger, chopped
- 1 clove garlic, chopped
- 1 slice red capsicum, deseeded and thickly sliced
- 1 orange capsicum, deseeded and thickly sliced
- 2 celery sticks, sliced
- 2tablespoons tomato ketchup
- 2tablespoons plum sauce
- 2tablespoons light soy sauce
- 5tablespoons red wine vinegar
- 225grams pineapple chunks in juice
Description
Snapper has a meaty, sweet, and succulent flesh that works well with the classic Chinese sweet and sour flavours.
Method
Step 1 of 3
Cut the snapper into 5cm pieces, and roll in 4 tbs of the corn flour. Heat half the oil in a large wok, and fry the fish pieces, a few at a time ,for 3-4 minutes or until cooked; the flesh will be white and firm. You may need to add more oil between batches. Set aside.
Step 2 of 3
Heat the remaining oil in the same frying pan. Add the onion, ginger, garlic, capsicums, and celery, and stir-fry over a high heat, tossing all the time, for 3-4 minutes or until the vegetables soften.
Step 3 of 3
Mix the ketchup, plum sauce, soy sauce, vinegar, and drained juice from the pineapple together. Stir in the remaining cornflour. Add this to the vegetables and cook over a gentle heat for 2-3 minutes or until lightly thickened. Return the snapper and add the pineapple chunks. Heat through and serve with rice.
Categories
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