Everyday easy 30-minute Dinners. Crispy coated fish and a flavorful, tangy sauce are perfect partners. Good with hot, fluffy rice. The sauce can be made 1 day ahead, covered, and kept chilled until ready to use. Cook the fish before serving, however, or the coating will become soft. Need wok.
1. First, make the sauce by whisking together the pineapple juice, vinegar, tomato puree, 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. Stir-fry 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.
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|Serving Size: 1 Serving (263g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 24mg||1 %|
|Potassium 280.9mg||7 %|
|Total Carbohydrate 7.2g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 6g|
|Protein 1.5g||2 %|
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Calories per serving: 40
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