Sweet and Sour Trevally
Serves 4
Use a firm fleshed fish for this dish. Trevally is a good choice but Snapper or Warehou can be substituted successfully. The sweet and
sour combination is subtle using capsicum rather than pineapple for sweetness.
Ingredients:
- 400g Trevally fillet (skin removed), cut into bite–size pieces
- 1 tablespoon cornflour
- 1 teaspoon grated fresh ginger
- 1 egg white
- 2 tablespoons NUTTELEX
- 4 spring onions, chopped
- 1 clove garlic, crushed
- 1 red or yellow capsicum, cut into squares
- ½ cup broccoli florets, finely chopped
- ½ bunch spinach, washed and chopped
Sauce Ingredients:
- 1 teaspoon cornflour
- 1 teaspoon brown sugar
- 2 tablespoons white wine vinegar
- 2 tablespoons low salt light soy sauce
- 2 teaspoons tomato paste
- ¼ cup water
Method:
- Place fish in a bowl, add cornflour, ginger and egg white and mix through. Chill for 20–30 minutes.
- Heat NUTTELEX in a large frypan over moderate heat, add spring onions and garlic and cook 1–2 minutes.
- Add capsicum and broccoli and cook stirring constantly for 2–3 minutes.
- Add fish and cook briefly to seal each side (add a little more NUTTELEX if necessary to prevent sticking).
- Mix sauce ingredients together and add to pan with spinach. Cook over low heat for 3–4 minutes or until fish is cooked but still moist and spinach is softened.