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Peppery Fish Stir Fry

chef.tim.lee's picture
Ingredients
  Frozen fish fillets 16 Ounce (1 Package)
  Canned pineapple chunks 15 1⁄4 Ounce (Juice Pack, 1 Can)
  Cornstarch 1 Tablespoon
  Soy sauce 1⁄4 Cup (4 tbs)
  Crushed red pepper 1⁄4 Teaspoon
  Cooking oil 2 Tablespoon
  Sweet peppers 2 Small, cut into 3/4 inch pieces (Red Or Green)
  Slivered almonds/Peanuts 1⁄2 Cup (8 tbs)
  Hot cooked rice 1⁄2 Cup (8 tbs)
Directions

MAKING
1) Allow the fish to stand at the room temperature for 20 minutes .
2) Slice into 1" pieces.
3) Drain the pineapple well.
4) Keep the pineapple chunks aside
5) Reserve the juice to use later.
6) In small bowl blend the reserved pineapple juice and cornstarch.
7) Stir in the soy sauce and red pepper and keep aside.
8) In a wok or a large skillet stir-fry the fish pieces for 3 min in the heated oil.
9) Remove on a dish and keep aside.
10) For a min, stir-fry the sweet pepper.
11) Stir-fry for further 1 min adding the almonds or the peanuts.
12) Stir in the pineapple juice mixture and cook until bubbly.
13) Stir in pineapple and fish pieces.
14) Heat covered for a min.

SERVING
15) Serve over the hot cooked rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
6

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