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Finely slice lengthways capsicum, ginger and cucumber. Add vinegar and let sit for 10 - 30 minutes
Heat peanut oil in wok to 180 degrees Celsius.
Flour fish, shake excess flour off, and add fish.
Cook until brown and set aside on absorbent paper.
Add a little more oil and add onions, cook a little and add sweet and sour sauce, and snow peas.
At this stage add in the pickling vinegar and let cook for a couple of minutes until right sauce consistency.
Add in the fish, garlic chives and spring onions.
Give a quick stir and transfer to bowl, and garnish with pickled vegetables.
Serve with steamed rice.
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