Ingredients:
For fish:
600g boneless fish fillet (cut to 1"-2" pieces)
2 tablespoon corn flour
2 tablespoon flour
2 cups cooking oil
For sauce:
1 cup pineapples (cubed)
60g cucumber (cubed)
60g capsicum (cubed)
40g onions (quartered)
2 cups tomato sauce
1/2 cup chili sauce (optional)
1/4 cup rice vinegar
1/2 tablespoon Worcestershire sauce
1 tablespoon sugar
1/2 cup water
1/2 tablespoon corn flour
Directions:
1. In a large mixing bowl, coat fish fillet pieces with flour and corn flour evenly.
2. Heat oil in wok, then deep fry fish fillet pieces for 8 minutes or until golden brown. Turn them half way to ensure even cook. Remove fish fillet pieces onto a plate laced with disposable kitchen towel to absorb excess oil. Leave about 2 tablespoon of oil in wok and discard the rest.
3. Heat wok again to medium and saute onions for 1 minute. Add capsicum, cucumber and pineapples and stir fry for another 3 minutes.
4. In a bowl, add all the other ingredients for sauce and mix well.
5. Add sauce to the wok and cook for 4-5 minutes until sauce thickens.
6. Add fried fish fillets to wok and stir fry, making sure everything is coated evenly with sauce. Plate and serve.
