Fish sweet and sour
(serves 4)



  1. Dust fish in corn flour, shaking off excess. Heat oil in a wok or frying pan. Cook fish in batches for 2 to 3 minutes or until golden and cooked through. Set aside.
  2. Add onion, capsicum, cucumber and carrot to same pan. Stir-fry for 2 minutes. Add pineapple and stir-fry for 2 minutes.
  3. Blend in combined pineapple juice, sauces and corn flour. Stir-fry until boiling. Reduce heat. Return fish to pan. Simmer, stirring, for 3 minutes. Serve immediately with rice.

These recipes come to you compliments of Wing & Co, your one stop Asian Food shop.