Shrimp meat chips are available in 70g bags from the Asian section of major supermarkets or Asian grocers. You can replace with crunchy fried noodles.
800g thick skinless, boneless white fish fillets, cut into 5cm pieces
1⁄4 cup plain flour
Vegetable oil, for shallow frying
Steamed snow peas and shrimp meat chips, to serve
Salt and ground white pepper, to taste
270g jar sweet and sour sauce
1 tblsp light soy sauce
225g can pineapple pieces in natural juice
1 red capsicum, cut into 2cm pieces
3 green spring onions, cut into 3cm lengths
To make sauce, combine sauces, undrained pineapple and capsicum in a medium saucepan over a high heat. Bring to boil. Gently boil, stirring occasionally, for 3 minutes. Add onions. Gently boil for 2 minutes, or until slightly thickened.
2 Meanwhile, toss fish in our seasoned with salt and pepper in a large bowl.
3 Heat enough oil in a large, deep frying pan over a medium to high heat to shallow- fry. Add fish. Fry for about 3 to 5 minutes on each side, or until cooked through. Remove. Drain on absorbent kitchen paper.
4 Spoon sauce over fish. Serve with snow peas and shrimp meat chips.