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Sweet and Sour Fish Recipe

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Ingredients

2 tbsp pineapple juice

1 tbsp white wine vinegar

1 tbsp tomato purée

1 tbsp granulated sugar

2 tsp soy sauce

1 tsp cornstarch

First, make the sauce by whisking together the pineapple juice, vinegar, tomato purée, sugar, soy sauce, and 1 tsp cornstarch. Set aside.
Put 1-2 tbsp cornstarch on a plate, and season with salt and pepper. Toss the fish in this seasoned mixture to coat.
In a wok, heat about half of the oil until hot, then add the fish. Stir fry for about 5 minutes until golden. Remove with a slotted spoon and set aside to keep warm. Carefully wipe out the wok with paper towels, and add a little more oil. When hot, add the onion and stir fry until it begins to soften, then add the garlic and ginger, and stir fry for a few minutes longer.
Pour in the sweet and sour sauce and let simmer for a few minutes, stirring constantly. Reduce the heat to medium, add the peas, and stir fry for 1 minute. Return the fish to the wok, quickly toss together to combine, and serve hot with rice.