Sweet and Sour Barramundi

Food Picture: 

Ingredients (serves 4)

  • 2 tbs vegetable oil
  • 2 garlic cloves, finely chopped
  • 3cm-piece fresh ginger, peeled, finely chopped
  • 2 carrots, peeled, cut into matchsticks
  • 1 red capsicum, halved, seeded, thinly sliced
  • 1 bunch shallots, trimmed, cut into 6cm lengths
  • 80ml (1/3 cup) rice wine vinegar
  • 160ml (2/3 cup) pineapple juice
  • 1 tbs soy sauce
  • 1 1/2 tbs white sugar
  • 2 tsp cornflour
  • 300g Woolworths Select Barramundi Portions, thawed, cut into 1.5cm pieces
  • Steamed rice, to serve


  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.

    Thanks to http://www.taste.com.au for this delicious recipe!