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Peter Evans

Sweet & sour fish


Serves 2

Ingredients

Pickled vegetables

  • ½ finely sliced red capsicum
  • 1 knob finely sliced ginger
  • ½ finely sliced cucumber
  • ½ cup rice wine vinegar

Fish

  • 300 g coral trout, red emperor or nannygai fish fillets cut into chunks
  • Peanut oil for deep-frying
  • Plain flour for dusting fish
  • 033 cup sweet & sour sauce
  • 5 baby pearl onions
  • 16 snow pea shoots
  • 10 garlic chives cut into batons
  • ½ cup spring onion cut into thin strips

Method

Pickled vegetables

  1. Finely slice lengthways capsicum, ginger and cucumber. Add vinegar and let sit for 10 - 30 minutes

Fish

  1. Heat peanut oil in wok to 180 degrees Celsius.
  2. Flour fish, shake excess flour off, and add fish.
  3. Cook until brown and set aside on absorbent paper.
  4. Add a little more oil and add onions, cook a little and add sweet and sour sauce, and snow peas.
  5. At this stage add in the pickling vinegar and let cook for a couple of minutes until right sauce consistency.
  6. Add in the fish, garlic chives and spring onions.
  7. Give a quick stir and transfer to bowl, and garnish with pickled vegetables.
  8. Serve with steamed rice.
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