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Categories:
fish pineapple peanut oil red red onion garlic red chilies ginger soy sauce sherry wine water white vinegar sugar cauliflower cabbage carrots snow peas bean sprouts green onions
Viewed: 12 - Published at: 9 years agoIngredients
- 4 blue-eye cod fish fillets
- 330 g pineapple, chopped into chunks
- 1 tablespoon peanut oil
- 1 red capsicum, sliced thinly
- 1 red onion, sliced thinly
- 2 garlic cloves, crushed
- 2 red chilies, sliced thinly (add as many seeds to suit your taste.)
- 2 teaspoons grated fresh ginger
- 4 tablespoons soy sauce
- 2 tablespoons sherry wine
- 12 cup water
- 12 teaspoon instant chicken bouillon granules
- 12 cup white vinegar
- 3 tablespoons sugar
- 150 g cauliflower florets
- 100 g shredded cabbage
- 60 g shredded carrots
- 80 g snow peas, trimmed
- 200 g bean sprouts
- 3 green onions, sliced thinly
Method
- Note: This is can be done on the BBQ, Grilled or on a grill plate.
- Heat peanut oil in a pan, add capsicum, onion, garlic, chillies and ginger, stir fry until capsicum softens.
- Add soy sauce, sherry, water, stock, vinegar and sugar, stir to combine, add florets, cook 2-3 Min's.
- Add shredded cabbage, carrot, snow peas and bean sprouts, cook until vegetables are just tender.
- Meanwhile cook fish on a heated oiled grill plate or BBQ or grill until cooked and fish flakes easily.
- BBQ or grill pineapple chunks until tender, add to vegetables.
- To Serve.
- Spoon vegetables equally among 4 bowls and top with fish, sprinkle with green onions.
