Place rice in a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook over low heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.
2. Make the sauce
Grate ginger to yield 1 tbsp. Drain pineapple juice into a bowl. Whisk to combine with tomato paste, 1 tbsp cornflour, 3 tbsp vinegar, 2 tbsp sugar and 2 tbsp soy sauce. Set aside.
3. Cook the vegetables
Heat a large frypan or wok with 2 tbsp oil over medium-high heat. Slice spring onions, carrots and capsicum. Add to pan as you go. Stir fry for 4-5 minutes until softened.
4. Prepare & add the fish
Dice fish fillets into bite sized pieces. Add to pan and cook for a further 4-5 minutes or until fish is cooked through.
5. Add sauce
Add sauce and pineapple pieces. Simmer for 2-3 minutes. Season to taste with extra soy sauce, pepper and sugar, if needed. Trim and slice sugar snap peas (see notes).
6. Finish and plate
Serve sweet and sour fish over rice, topped with sugar snap peas.
Use the rice tub to quickly measure up x 1.5 amount of water.
Trim and add the sugar snaps to pan at step 5 if you prefer them cooked.
No fish option - white fish fillets are replaced with diced chicken breast fillet. Add to pan prior to vegetables at step 3. Cook until sealed then add vegetables.
Basmati rice, 300g
Pineapple pieces (tin), 440g
Tomato paste, 1 sachet
Spring onions, 1/2 bunch *
Red capsicum, 1
White fish fillets, 2 packets
Sugar snap peas, 1/2 bag (125g) *
From your pantry
Oil (for cooking), pepper, cornflour, soy sauce, red or white wine vinegar, sugar