Crispy Fried Fish With Sweet And Sour Sauce - cooking recipe

Ingredients

1 tbsp vegetable oil
1 lb firm white fish fillets, cubed
1 None egg white, lightly beaten
2/3 cup cornstarch
1/4 cup tomato sauce
2 tbsp white vinegar
2 tbsp sugar
1 None carrot, peeled and julienned
1 None red pepper, seeded and sliced
1/4 None pineapple, peeled and chopped
5 oz sugar snap peas, trimmed
1 None red onion, thinly sliced
None None Steamed white rice, to serve

Preparation

Heat oil in a wok or large skillet on high heat. Coat fish in egg white and dust with cornstarch, shaking off excess. Cook fish in 2 batches, 1-2 mins each side, until cooked through. Drain on paper towels.
For the sauce, combine tomato sauce, vinegar and sugar in a small saucepan on medium heat. Bring to simmer and cook 2 mins, stirring, until sugar has dissolved.
Return wok to high heat. Add the vegetables and stir-fly for 2-3 mins.
Return fish to wok with sauce. Stir-fry 1-2 mins or until heated through. Serve on steamed rice.