[Ingredients]
500g Frozen Fish Fillet (white fish)
1/2 Diced Onion
1/2 Diced Green Capsicum
1/2 Sliced Tomato (cut into 6 wedges)
4 Slices of Canned Pineapple - diced (reserved syrup)
Cooking Oil
[Breading]
50g Cornstarch
400g Flour
6tbsp Cooking Oil
4tsp Baking Powder
1/2tsp Salt
400ml water
[Sauce]
50ml Black Vinegar
2tbsp Sugar
1/2tsp Salt
50ml Orange Juice
50ml Pineapple Syrup (canned)
100ml Ketchup
300ml Water
2tbsp Cornstarch (mix with water)
[Steps]
Breading: Toss fish in cornstarch and coat well.
Whisk flour, oil, baking powder and salt together. Gradually add in water until a smooth paste is form. Coat fish pieces in batter.
Prepare oil for frying. Fry fish pieces in batches for about 4mins until they turned golden brown. Drain on kitchen towels.
Heat up a wok/frying pan and add in a little oil. Stir fry capsicum and onions until tender and browned, about 3mins. Set aside.
Sauce: Using back the same wok/pan, add in all the ingredients except cornstarch, mix well. Bring to boil and let simmer for 10mins, then stir in cornstarch.
When sauce has thickened, add in tomatoes and pineapple, mix well. Followed by capsicum and onions, and lastly the fish.
Served with steamed rice.