Chinese · Dinner
Sweet And Sour Fish Stir Fry
Snapper fillet cubes are dredged lightly then stir-fried hot and fast with bell pepper, pineapple and onion in a tangy sweet and sour sauce built from ketchup, rice vinegar and brown sugar. Finished glossy over steamed rice, the dish balances tart acidity against caramelized sweetness with tender, flaky fish throughout.
$7
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
478Calories
34.2gProtein
11.6gFat
57.8gCarbs
22.4gSugar
3.8gFiber
980mgSodium
75mgChol
1.9gSat Fat
870mgPotassium
65mgCalcium
2.4mgIron
2.1mcgVitamin B12
58mgVitamin C
low-cholesterol
gluten-free-adaptable
sweet-heat
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the snapper cubes dry and toss them in cornstarch until evenly coated, shaking off the excess.
2
Sear
Heat vegetable oil in a wok over high heat until it shimmers, then fry the fish for 2 to 3 minutes per side until golden and flaking easily.
3
Sauté
Add garlic and ginger to the wok over medium heat and stir for 30 seconds until fragrant and pale gold.
4
Stir-fry
Add bell pepper, onion, pineapple and chili over medium-high heat and toss for 3 minutes until the pepper softens but retains some bite.
5
Simmer
Stir ketchup, rice vinegar, brown sugar, soy sauce and stock into the wok over medium heat for 2 minutes until the sauce thickens and coats a spoon glossily.
6
Build
Return fish to the wok and toss gently for 1 minute over medium heat until coated and heated through, folding carefully to preserve the seared crust.
7
Plate
Spoon rice onto a plate, top with fish and sauce, then scatter scallion slices over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g snapper fillet
- 4 cloves4 cloves garlic
- 2 tsp10g ginger-fresh
- 4 tbsp32g cornstarch, for dredging
- 2 tbsp26g vegetable oil
- 11 red bell pepper (140g)
- 11 onion (112g)
- 2/3 cup110g fresh pineapple chunks
- 22 small red chili (10g)
- 4 tbsp60g ketchup
- 2 tbsp30g rice vinegar
- 2 tbsp28g brown sugar
- 2 tsp10g soy sauce
- 1/2 cup120ml chicken stock
- 22 scallion (30g), for garnish
- 1 cup180g white rice, cooked, to serve
