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.
What do I need ?
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
500 g fresh white fish fillets, diced
¼ cup cornflour
oil for shallow frying
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
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How do I make it ?
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.
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.
Kraft Kitchen Tips!
You can make this recipe with lean chicken pieces or pork pieces instead of the fish.