Sweet and sour is another one of those all-time favourites and this is a great way to enjoy fish. This recipe is easy enough to make using chicken or pork. Remember to drain the oil well after cooking the fish to keep the fat level down.
400 g pkts Wattie's WOK Creations Hong Kong Style Stir-Fry Vegetables
450 g can Golden Circle Pineapple Pieces, drained
550 g can Wattie's Just Add Sweet & Sour Chicken Simmer Sauce
cooked long grain rice to serve
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
An inspiring range of frozen vegetables that will make you a great meal in minutes. A combination of green beans, Romanesco broccoli, yellow carrots, red peppers, broccoli and shiitake mushrooms.
Method
Step 1
Toss diced fish in cornflour. Heat oil in wok or deep frying pan. When oil is hot, carefully drop in fish pieces; this is best done in batches. Cook for only a few minutes until golden. Remove from pan and drain off oil on paper towels. Set aside.
Step 2
Remove any excess oil from the pan and heat up again before adding the Wattie's WOK Creations Hong Kong Style Stir-Fry Vegetables and pineapple pieces. Stir fry for 3 minutes before adding the Wattie's Just Add Sweet & Sour Chicken Simmer Sauce. Return fish to the pan, toss gently for another minute or until everything has heated through. Serve on rice.
Tips
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1
500 g fresh white fish fillets, diced
2
¼ cup cornflour
3
oil for shallow frying
4
400 g pkts Wattie's WOK Creations Hong Kong Style Stir-Fry Vegetables
5
450 g can Golden Circle Pineapple Pieces, drained
6
550 g can Wattie’s Just Add Sweet & Sour Chicken Simmer Sauce