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  • Pickled vegetables

  • Fish


  • 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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Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Sweet & sour fish.


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Posted by buddhaReport
where can I buy some 033 sweet and sour sauce in Sydney?
It does sound good by the way.
Posted by Lynn147Report
Whoever submitted this recipe is a bit pretentious..... capsicum....for God's's a RED PEPPER....a RED PEPPER!!
Posted by Report
Its red capsicum in Australia...jeez...relax
Posted by Lynn147Report
Whoever submitted this recipe is a bit pretentious.... capsicum...for God's's a RED PEPPER.....a RED PEPPER....can't it be listed as a RED PEPPER?????
Posted by Report
No, it is a Capsicum. This is an Australia where we say CAPSICUM. A 'red pepper' sounds like a chilli. since when does red capsicum taste like pepper?!
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