| Chicken |
| Beef |
| Pork |
| Fish and Seafood |
| Rice and Breads |
| Salads and Vegetables |
| Desserts, Cakes and Pastries |
| Soups |
| Beverages |
| Pasta and Noodles |
| Snacks and Appetizer |
| Sweet and Sour Fish |
| Written by Robert | |
| Tuesday, 29 July 2008 | |
 Ingredients 4 boneless fresh fish fillets, grilled 1 tablespoon olive oil 1 tablespoon grated fresh ginger 1 clove garlic, crushed 500g packet frozen Stir Fry Seasoning Mix 1 tablespoon cornflour ¼ cup liquid chicken stock 2 tablespoons dry sherry 2 tablespoons tomato Paste 1 red bell pepper, cut into big squares 1 green bell pepper, cut into big squares 1 tablespoon honey 440g can pineapple pieces in natural juice, undrained 2 cups cooked rice for serving Preparation: 1. Cook fish under a preheated grill for 4-5 minutes on each side. 2. Heat oil in a wok; add ginger, garlic, spring onions, red & green bell peppers and cook for 1-2 minutes. Stir in Seasoning Mix and cook for 5 minutes. 3. Combine cornflour, chicken stock, dry sherry and tomato paste; add to stir fry with honey, pineapple and juice: cook for a further 3 minutes stirring until sauce thickens. 4. Serve stir fry topped with fish and a drizzle of the sauce accompanied with cooked rice. Substitute cooked chicken breast fillets for the fish. |
| < Prev | Next > |
|---|
Advertisements
User login
.