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Sweet and Sour Fish

Serves: 4


1kg Snapper or Blue Cod cut into bite size chunks
1 fresh pineapple cut into chunks or 1 can of pineapple chunks drained, reserve the  juice
1 green capsicum, cut into chunks
1 white onion, cut into chunks
1 tomato, cut into chunks
Vegetable oil for frying

For the batter
4 Tbsp cornflour
2 cups ice cold water
2 cups plain flour
3 pinches of cayenne pepper
1 tsp salt
4 tsp baking powder
6 Tbsp vegetable oil

Sweet and sour sauce
¼ cup pineapple juice
¼ cup orange juice
¼ cup tomato sauce
½ cup white vinegar
½ tsp salt
1/3 cup sugar
6 tsp cornflour


1. Preheat wok or pan with enough oil to deep-fry the fish or if you have a deep fryer turn this on now.

2. Place the fish chunks in the cornflour and coat.  Mix together all the other batter ingredients adding the ice-cold water a little at a time, whisking until smooth.  Place the fish pieces from the cornflour into the batter and coat well.

3. Make your sweet and sour sauce in a small pot or saucepan. Mix together all the ingredients except the cornflour.  Bring mixture to a boil and simmer for 10 minutes.  Mix the 6 tsp cornflour with 30ml of orange juice and pour into the sauce and stir until thickened.  Add the tomato and pineapple chunks and heat through.

4. Start to fry your fish in batches. Cook until lightly golden about 4-6 minutes and keep warm until ready to eat.

5. In a separate frypan heat 1 tbsp oil and stir-fry onion and capsicum.

6. This dish is best served on a bed of rice.  In a dish place the rice then the onions and capsicums, fried fish chunks and coat with sweet and sour sauce. ENJOY!