Sweet And Sour Tempura Fish - cooking recipe

Ingredients

4 pieces frozen tempura-coated fish
2 tbsp cornstarch
1 (8 oz) can pineapple pieces in natural juice, drained, juice reserved
1 tbsp vegetable oil
2 None spring onions, sliced, plus extra to serve
1 None small red pepper, chopped
1 tbsp sugar
2 tbsp tomato sauce
2 tbsp cider vinegar
1 tbsp soy sauce
7 oz frozen Chinese stir-fry vegetables
5 oz cooked long-grain white rice

Preparation

Preheat oven to 400\u00b0F. Line a baking tray with parchment paper. Place frozen fish on prepared tray. Bake for 15 mins, or until golden brown and cooked through.
Blend cornstarch with a little reserved pineapple juice until smooth. Heat oil in a small saucepan over medium heat. Cook onions for 1 min, or until just soft. Add pepper and pineapple. Cook for 2 mins, or until soft. Add sugar, remaining reserved pineapple juice, tomato sauce, vinegar, soy sauce and 1 cup water. Cook until mixture comes to a boil. Add cornstarch slurry and cook for 1 min, or until sauce boils and thickens.
Place vegetables in a medium microwave-safe bowl. Cover and microwave on HIGH (100%) for 5 mins, or until heated through. Add rice and stir to combine. Spoon onto serving plates and top with fish. Spoon sauce over fish and sprinkle with extra onion. Serve.