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| 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.
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