Sweet and Sour Trevally
Sweet and Sour Trevally

Sweet and Sour Trevally

September 28, 2016

Use a firm fleshed fish for this dish. Trevally is a good choice but Snapper or Warehou can be substituted successfully. The sweet and sour combination is subtle using capsicum rather than pineapple. For people with a food allergy or intolerance be sure to check the label on each ingredient carefully for any relevant allergen declaration or allergens in the full ingredients list

  • Prep: 20 mins
  • Cook: 40 mins
  • Yields: 4 Serves


400 g Trevally fillet (skin removed), cut into bite–size pieces

1 tbsp cornflour

1 tsp grated fresh ginger

1 egg white


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

Sauce Ingredients:

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

Health Tip:

It is important to reduce salt intake as a health measure. During cooking replace salt with herbs or spices to add extra flavour.


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.