Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
Photo of Sweet and sour fish by WW

Sweet and sour fish

5
Points®
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Moderate
Healthy, fresh, colourful and ready in just 30 minutes!

Ingredients

Vinegar

2 tbs, (white)

Reduced salt soy sauce

1 tbs

Tomato sauce (ketchup)

⅓ cup(s), 80ml

Chicken stock

⅔ cup(s), 160ml

Cornflour

1½ tbs

Sunflower oil

1 tbs

Ling, raw

500 g, (or other white fish) cut into 2.5cm pieces

Red onion

1 medium, cut into thin wedges

Fresh ginger

20 g, 4cm piece, peeled, cut into matchsticks

Carrot(s)

1 medium, thinly sliced

Red capsicum

1 medium, coarsely chopped

Green capsicum

1 medium, coarsely chopped

Canned pineapple in natural juice

225 g, (pieces)

Instructions

  1. Whisk vinegar, soy and tomato sauces, stock and cornflour in a medium jug until combined.
  2. Heat a wok over medium-high heat. Add half the oil and heat for 30 seconds. Stir-fry fish, in batches, for 2–3 minutes or until almost cooked through. Transfer to a plate.
  3. Reheat wok over medium-high heat. Add remaining oil and heat for 30 seconds. Add onion, ginger, carrot and both capsicums and stir-fry for 3–4 minutes or until vegetables are just tender.
  4. Return fish to wok with undrained pineapple and sauce mixture. Bring to the boil. Boil for 1–2 minutes or until sauce thickens and fish is heated through. Serve.

Notes

SERVING SUGGESTION: ½ cup (85g) steamed long-grain white rice. TIPS: You can use any firm white fish fillets for this recipe, such as ling, blue-eye trevalla, snapper or flathead. You can also use 500g lean chicken breast fillets or lean pork fillet (fat trimmed) instead of fish.

You might like

You might like