Sweet and sour stir fried fish with ginger

Special equipment • wok

SERVES 4

For the sweet and sour sauce:

2 tbsp pineapple juice

1 tbsp white wine vinegar

1 tbsp tomato purée

1 tbsp granulated sugar

2 tsp soy sauce

1 tsp cornstarch

1–2 tbsp cornstarch

1½lb (675g) thick-cut skinless white fish fillets, cut into strips

1–2 tbsp vegetable or sunflower oil

1 onion, coarsely chopped

2 garlic cloves, finely chopped

1in (2.5cm) piece of fresh ginger, finely grated

large handful snow peas or sugar snap peas, sliced into strips

sea salt and freshly ground black peppe

Method:

1 First, make the sauce by whisking together the pineapple juice, vinegar, tomato purée, sugar, soy sauce, and 1 tsp cornstarch. Set aside.

2 Put 1–2 tbsp cornstarch on a plate, and season with salt and pepper. Toss the fish in this seasoned mixture to coat.

3 In a wok, heat about half of the oil until hot, then add the fish. Stirfry for about 5 minutes until golden. Remove with a slotted spoon and set aside to keep warm. Carefully wipe out the wok with paper towels, and add a little more oil. When hot, add the onion and stir-fry until it begins to soften, then add the garlic and ginger, and stir-fry for a few minutes longer.

4 Pour in the sweet and sour sauce and let simmer for a few minutes, stirring constantly. Reduce the heat to medium, add the peas, and stir-fry for 1 minute. Return the fish to the wok, quickly toss together to combine, and serve hot with rice.

Sweet and sour stir fried fish with ginger