Serving size: 2
Core spices and Flavorings-
2 tsp garlic chopped fine
1/2 tsp ginger paste
2 fillets of fish cut into 2" pieces (any white fish)
1 tbs cornflour
1 1/2 cup chicken/vegetable stock
1 tbs tomato ketchup
1/3 cup pineapple juice
1 tsp soya sauce
3 tbs oil
1 cup chopped onion (1" pieces)
1/2 cup green bell pepper
1/2 cup red bell pepper
1/2 cup yellow bell pepper
2 tbs cornstarch/cornflour
3 tbs water
2 tsp sugar
1/2 cup chopped pineapple
1 tbs vinegar
1/4 tsp white pepper
salt to taste
Coat the fish pieces in 1 tbs cornstarch and set aside.
Mix together in a bowl 1 cup stock, ketchup, pineapple juice, soya sauce, 1/2 tsp ginger paste and 1 tsp chopped garlic.
Heat 1 tbs oil and fry the remaining garlic and onions in it for a minute on high heat.
Add the 3 peppers and keep stirring on high heat for another minute.
Mix 1 tbs cornstarch with water and add to the cooked vegetables along with the remaining stock, sugar, salt and pepper and stir fry on medium heat until the mixture becomes thicker.
Meanwhile heat 2 tbs oil in a shallow pan and fry the cornstarch coated fish in this until the pieces are almost cooked on both sides.
Add the fish pieces to the sweet and sour gravy along with the pineapple pieces and mix well.
Add vinegar to this mix and turn off the heat.
The fish is now ready to be served with rice or noodles.