Speedy sweet & sour fish

25 Min
very easy
4 People
Rating starstarstarstarstar
Yummy stir-fried pineapple fish with all the colours served over rice. A speedy mid-week meal, perfect to get the kids involved chopping!
1. Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Slice spring onions (reserve some tops for garnish if you like), carrots and capsicum. Trim and halve snow peas (see notes).

3. Heat a large frypan or wok with oil (see notes) over medium-high heat. Stir-fry for 3-4 minutes until just tender.

4. Cut fish into bite size chunks. Add to pan and cook for 2-3 minutes until almost cooked through.

5. Stir in pineapple pieces and juice along with 2-3 tbsp soy sauce. Mix 1/4 cup water with 1 tbsp cornflour and pour into pan. Cook, stirring, for 2-3 minutes or until thickened.

6. Serve sweet and sour fish over rice, top with any reserved spring onion tops.

Use the rice tub to quickly measure up x 1.5 amount of water.
Serve snow peas fresh at the end, if preferred.
We used sesame oil for added flavour, but any neutral oil works fine!

No fish option - white fish fillets are replaced with chicken stir-fry strips Increase cooking time to 4-5 minutes or until cooked through.
Basmati rice, 300g
Spring onions, 1/4 bunch *
Carrots, 2
Red capsicum, 1
Snow peas, 1/2 packet (125g) *
White fish fillets, 2 packets
Pineapple pieces, 440g

Oil (sesame or other), soy sauce, cornflour