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Sweet and Sour Fish

Yields4 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr

 30ml oil
 1 onion, cut into dice sized pieces
 1 red bell pepper, cut into dice sized pieces
 50g baby corn, each cut into 4
 150g cubed pineapple
 625ml water
 1 packet Robertson’s Chinese sweet and sour sauce
 50g sugar snap peas, cut in half
 1 box Frys fish fillets, each cut into 6 pieces
 Rice to serve

Heat the oil in a frying pan and fry the onion and bell pepper until soft.


Add the baby corn, cubed pineapple, water and sweet and sour sauce and stir until thickened.


Deep fry the cubed fish fillets.


Stir in the deep-fried fish and sugar snap peas and garnish with chopped spring onions.


Serve with rice

Nutrition Facts

Servings 4