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No-Fuss Fridays: Sweet and Sour Fish

No-Fuss Fridays: Sweet and Sour Fish Enjoy this beautiful Friday afternoon, outside on the porch with our ten minute No-Fuss recipe!

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Laksa Fried Rice

Preparation: 10 minutes
Cooking: 10 minutes
Serves: 4


Ingredients:

1 packet Asian Home Gourmet Spice Paste for Cantonese Sweet and Sour Stir Fry
350 g fish slices, dust with 1 TBsp cornflour
1 canned pineapple, use 100 g pineapples, cut into bite-sized pieces and set aside 5 TBsp pineapple juice
½ (75 g) red capsicum, cut into bite-sized pieces
½ (75 g) green capsicum, cut into bite-sized pieces
2 oranges, remove rind of 1 orange, cut into bite-sized pieces;  1 orange, juiced
2 TBsp vegetable oil
1 TBsp cornstarch, mix with 110mL (½ cup) water

Cooking method:

1.       Heat oil in a non-stick pan on medium-high heat. Pan-fry fish until both sides are golden brown or cooked. Set aside.

2.       Heat the same pan on medium-high heat again. Add Spice Paste, oranges, pineapples, capsicums, orange juice, pineapple juice and cornstarch solution; Simmer for 3 minutes or until sauce thickens.

3.       Add cooked fish slices and simmer for 2 minutes

4.       Serve hot.

 

Variations: You may pour the sauce over the pan-fried fish on a platter and serve hot.     


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