Sweet and Sour Stir-fried Fish with Ginger
Sweet and sour sauce gives this fish stir-fry an Asian-inspired flair.
Prep Time: 10M
Cooking Time: 20M
Serves: Serves 4
- 1-2 tbsp cornstarch
- 11/2lb (675g) thick-cut skinless white fish fillets, cut into strips
- 1-2 tbsp vegetable or sunflower oil
- 1 onion, coarsely chopped
- 2 garlic cloves, finely chopped
- 1in (2.5cm) piece of fresh ginger, finely grated
- large handful snow peas or sugar snap peas, sliced into strips
- sea salt and freshly ground black pepper
For the sweet and sour sauce
- 2 tbsp pineapple juice
- 1 tbsp white wine vinegar
- 1 tbsp tomato purée
- 1 tbsp granulated sugar
- 2 tsp soy sauce
- 1 tsp cornstarch
- First, make the sauce by whisking together the pineapple juice, vinegar, tomato purée, sugar, soy sauce, and 1 tsp cornstarch. Set aside.
- Put 1-2 tbsp cornstarch on a plate, and season with salt and pepper. Toss the fish in this seasoned mixture to coat.
- In a wok, heat about half of the oil until hot, then add the fish. Stir-fry for about 5 minutes until golden. Remove with a slotted spoon and set aside to keep warm. Carefully wipe out the wok with paper towels, and add a little more oil. When hot, add the onion and stir-fry until it begins to soften, then add the garlic and ginger, and stir-fry for a few minutes longer.
- Pour in the sweet and sour sauce and let simmer for a few minutes, stirring constantly. Reduce the heat to medium, add the peas, and stir-fry for 1 minute. Return the fish to the wok, quickly toss together to combine, and serve hot with rice.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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