Sweet & sour barramundi

Make over a Chinese restaurant favourite at home with gourmet fish and tender-crisp vegies.

The ingredient of Sweet & sour barramundi

1. 2 tablespoons vegetable oil
2. 2 garlic cloves, finely chopped
3. 3cm-piece fresh ginger, peeled, finely chopped
4. 2 carrots, peeled, cut into matchsticks
5. 1 red capsicum, halved, seeded, thinly sliced
6. 1 bunch shallots, trimmed, cut into 6cm lengths
7. 80ml (1/3 cup) rice wine vinegar
8. 160ml (2/3 cup) pineapple juice
9. 1 tablespoon soy sauce
10. 1 1/2 tablespoons white sugar
11. 2 teaspoons cornflour
12. 300g Barramundi Portions, thawed, cut into 1.5cm pieces
13. Steamed rice, to serve

The instruction how to make Sweet & sour barramundi

1. Heat the oil in a wok over medium-high heat. Stir-fry the garlic and ginger for 30 seconds or until aromatic. Add the carrot, capsicum and shallot, and stir-fry for 3 minutes or until tender crisp.
2. Combine the vinegar, pineapple juice, soy sauce, sugar and cornflour in a small bowl. Add to the wok and bring to the boil.
3. Add the fish. Stir-fry for 2-3 minutes or until fish is just cooked through and flakes when tested with a fork. Divide the rice and fish mixture among serving dishes.

Nutritions of Sweet & sour barramundi

calories: 230.157 calories
calories: 11 grams fat
calories: 1 grams saturated fat
calories: 16 grams carbohydrates
calories: 14 grams sugar
calories:
calories: 16 grams protein
calories: 40 milligrams cholesterol
calories: 425.8 milligrams sodium
calories: https://schema.org
calories: NutritionInformation