September 28, 2016
Choose a firm fleshed fish for this dish like Trevally, Snapper or Warehou. The sweet and sour combination is subtle and uses capsicum rather than pineapple.
400 g Fish fillet (skin removed), cut into bite–size pieces
1 tbsp cornflour
1 tsp grated fresh ginger
1 egg white
2 tbsp NUTTELEX
1 clove garlic, crushed
1 red or yellow capsicum, cut into squares
1/2 cup broccoli florets, finely chopped
1/2 bunch spinach, washed and chopped
1 tsp cornflour
1 tsp brown sugar
1 tbsp white wine vinegar
2 tbsp low salt light soy sauce
2 tsp tomato paste
1/4 cup water
1Place fish in a bowl, add cornflour, ginger and egg white and mix through. Chill for 20–30 minutes
2Heat NUTTELEX in a large frypan over moderate heat, add spring onions and garlic and cook 1–2 minutes.
3Add capsicum and broccoli and cook stirring constantly for 2–3 minutes.
4Add fish and cook briefly to seal each side (add a little more NUTTELEX if necessary to prevent sticking).
5Mix sauce ingredients together and add to pan with spinach. Cook over low heat for 3-4 minutes or until fish is cooked but still moist and spinach is softened.