Sweet And Sour Barramundi
2 tbs vegetable oil
2 garlic cloves, finely chopped
3cm piece fresh ginger, peeled, finely chopped
2 carrots, peeled, cut into matchsticks
1 red capsicum, halved, seeded, thinly sliced
1 bunch shallots, trimmed, cut into 6cm lengths
1/3 cup rice wine vinegar
2/3 cup pineapple juice
1 tbs soy sauce
1 ½ tbs white sugar
2 tsp cornflour
300g barramundi, thawed, cut into 1.5cm pieces
Steamed rice, to serve
Heat the oil in a wok over medium-high heat. Stir-fry the garlic and ginger for 30 seconds or until aromatic. Add the carrot, capsicum and shallot, and stir-fry for 3 minutes or until tender crisp.
Combine the vinegar, pineapple juice, soy sauce, sugar and cornflour in a small bowl. Add to the wok and bring to the boil.
Add the fish. Stir-fry for 2-3 minutes or until fish is just cooked through and flakes when tested with a fork. Divide the rice and fish mixture among serving dishes.