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White fish wok with sweet and sour sauce
Discover an easy recipe and take a tasty flight to Asia!
Ingredients - for 4 people
- 600g cod fillets
- 1 red pepper
- 1 shallot
- 1 cucumber
- 1/3 fresh pineapple
- 240g rice
- 3 tablespoons cornflour or flour
- 50-60ml cider vinegar or balsamic vinegar
- 1-2 tbsp sugar
- Salt and pepper
Preparation
- Rinse, dry and cut the fish into large cubes and season with salt and pepper. Coat the fish cubes with cornflour.
- Place the rice in a saucepan of salted water and cook for 10 minutes from the boil.
- Peel the cucumber and remove the seeds with a spoon. Cut the cucumber and pepper into 1cm cubes. Finely chop the shallot. Place everything in a salad bowl.
- Cut a piece of pineapple (about 1/3), remove the skin and hard core, cut into large quarters and add.
- In a bowl, mix together the vinegar, sugar, 2 tbsp water, 1/2 tsp salt and pepper for the sauce.
- Heat a large frying pan or wok with 4 tbsp oil and sauté the fish pieces for 2-3 mins on each side. Remove and set aside.
- Add the chopped vegetables and sauce to the wok and stir. Cover and cook for 5-6 minutes. Adjust the seasoning
- Add the pieces of fish and continue cooking for 1-2 mins over a high heat to thicken the sauce.
- Serve with rice.
