400g fish fillet, cut into bite size chunks
1 tablespoon cornflour
1 beaten egg with 1/4 tsp salt
Half teaspoon white ground pepper
Combine the fish, salt and beaten egg in a bowl. Add the white pepper powder and cornflour and mix well.
Heat sufficient oil in a frying pan to fry the fish pieces. Gently lower the fish pieces into the hot oil and fry just for a minute or two . Remove to a plate.
Sauce ingredients:
3 tablespoons oil
3 cloves garlic, finely chopped
60g ginger, finely juilenned
1 big onion, sliced
1 red capsicum, sliced
1 small can (227g) pineapple with syrup, discard syrup
1 aand 1/2 tablespoons white vinegar
3/4 teaspoon salt
1 tablespoon sugar
2 tablespon tomato ketchup
Cornstarch slurry: 1 tablespoon cornstarch mixed with 1/4 cup water
Heat 3 tablespoons of oil in a wok. Saute the ginger for 30 seconds, followed by the onions and then lastly the garlic. Stir fry for 20 seconds and then add the red capsicum and pineapple. Mix all the ingredients together and cook for 1 minute. Then add the tomato sauce, vinegar, salt and sugar. Mix well and leave to simmer for 2 minutes. (At this point, you may add a bird's eye chilli if you want to spice things up)..
Lastly, add the cornflour slurry and stir until the mixture thickens. Return the fried fish to the wok. Turn over ingredients gently so as not to break up the fish. When ingredients have cooked for a minute, remove from wok and put on a serving dish. Add chopped spring onions and chinese celery to garnish on top. Serve immediately. Best eaten soon after cooking.
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