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Sweet and Sour Stir-fried Fish with Ginger

Categories: Entertaining, Kid-friendly, Low-fat, Quick to fix
Type: Main Dishes

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
Sweet and Sour Stir-fried Fish with Ginger photo

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  1. First, make the sauce by whisking together the pineapple juice, vinegar, tomato purée, sugar, soy sauce, and 1 tsp cornstarch. Set aside.
  2. Put 1-2 tbsp cornstarch on a plate, and season with salt and pepper. Toss the fish in this seasoned mixture to coat.
  3. 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.
  4. 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:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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