Everyday Meals

Sweet ‘N Sour Vegies With Grilled Fish

Description

This is a lighter, healthier version of the traditional sweet and sour dish we all know.

Prep time: 10 mins

Cook time: 16 mins

Serves: 4

Ingredients

4 fish fillets, Trevally, Rockling or Flake
1 tablespoon oil
1 tablespoon grated fresh ginger
1 clove garlic, peeled and crushed
3 spring onions, sliced
500g packet frozen Birds Eye Stir Fry-Chow Mein
1 tablespoon cornflour
¼ cup liquid chicken stock
2 tablespoons dry sherry
2 tablespoons Leggo's Tomato Paste
1 tablespoon honey
440g can pineapple pieces in natural juice, undrained
2 cups cooked rice for serving

Instructions

Step 1

Place fish under a preheated grill and cook for 4-5 minutes each side or until cooked through. Meanwhile, heat oil in a large frying pan or wok, add ginger, garlic and spring onions, and cook for 1-2 minutes.

Step 2

Add frozen Birds Eye Stir Fry and continue to cook for 6 minutes, stirring occasionally. Combine cornflour, chicken stock, sherry and Leggo's Tomato Paste, add to stir-fry with honey, pineapple pieces and juice; cook for a further 3 minutes stirring until sauce thickens.