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Categories:Viewed: 52 - Published at: 6 years ago
Ingredients
- 1 pound white fish firm, such as cod or monkfish, cubed
- 1/3 cup cornstarch
- 1/4 cup oil
- 1 onion sliced
- 1 pepper seeded, sliced
- 1 cucumber small, sliced
- 1 carrot peeled, sliced
- 15 ounces pineapple pieces, juice reserved
- 2 tablespoons light soy sauce
- 1 tablespoon chili sauce
- steamed rice to serve
Method
- Dust fish with cornstarch, shaking off excess. Heat oil in a wok or frying pan over high heat. Working in batches, cook fish for 2-3 mins, until golden and cooked through. Drain on paper towels.
- Add onion, pepper, cucumber and carrot and stir-fry for 2 mins. Add pineapple pieces to wok along with pineapple juice, soy sauce and chili sauce. Stir-fry for 1-2 mins, until boiling. Reduce heat and simmer for 3 mins, stirring, until sauce thickens slightly. Add fish and toss to combine.
- Serve with steamed rice.
