Sweet and Sour Fish

Serves 4, Prep 15 mins, Cook 10 mins

800g thick skinless, boneless white fish fillets, cut into 5cm pieces

¼ cup plain flour

Vegetable oil, for shallow frying

Steamed snow peas and shrimp meat chips, to serve

Salt and ground white pepper, to taste

SAUCE

270g jar sweet and sour sauce

1 tblsp light soy sauce

225g can pineapple pieces in natural juice

1 red capsicum, cut into 2cm pieces

3 green spring onions, cut into 3cm lengths

1 To make sauce, combine sauces, undrained pineapple and capsicum in a medium saucepan over a high heat. Bring to boil. Gently boil, stirring occasionally, for 3 minutes. Add onions. Gently boil for 2 minutes, or until slightly thickened.

2 Meanwhile, toss fish in flour seasoned with salt and pepper in a large bowl.

3 Heat enough oil in a large, deep frying pan over a medium to high heat to shallowfry. Add fish. Fry for about 3 to 5 minutes on each side, or until cooked through. Remove. Drain on absorbent kitchen paper.

4 Spoon sauce over fish. Serve with snow peas and shrimp meat chips.

TIP

Shrimp meat chips are available in 70g bags from the Asian section of major supermarkets or Asian grocers. You can replace with crunchy fried noodles.