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.