Name: Sweet and sour fish
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 2
Ingredients: 2 rice measuring cups jasmine rice; 400 g good boneless white fish meat (alternatively you can use chicken breast, pork, or tofu to suit your mood); 1⁄2 tin or 1 quarter fresh pineapple (if fresh, use one quarter per 2 people); 1 tsp cider vinegar, or white vinegar – you can also use lime or lemon juice; 1 dash Sri Racha chilli sauce; 2 tomatoes cubed or quartered; 2 tbsp tomato ketchup; 1 ½ birdseye chilli either fresh or dried (we use two as we like ours spicy); 1 tsp brown sugar or honey; 1 clove garlic to your own taste; 1 cube chicken/vegetable stock diluted with 100ml of hot water; 1 white/yellow onion; 1 tbsp light soy sauce; 2 spring onions, plus any other veggies you want to use (we use, carrots red peppers, green beans, baby sweetcorn, mange tout, broccoli and tomatoes)

Our greedy panda loves the tanginess of this sweet and sour recipe and how it blends with long grain rice.

AuthorHungry PandaCategoryFishDifficultyIntermediate

A traditional Thai dish that balances two of the main tastes of Thailand

Yields2 Servings

Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins

INGREDIENTS

2 rice measuring cups jasmine rice

400 g good boneless white fish meat (alternatively you can use chicken breast, pork, or tofu to suit your mood)

1⁄2 tin or 1 quarter fresh pineapple (if fresh, use one quarter per 2 people)

1 tsp cider vinegar, or white vinegar – you can also use lime or lemon juice

1 dash Sri Racha chilli sauce

2 tomatoes cubed or quartered

2 tbsp tomato ketchup

1 ½ birdseye chilli either fresh or dried (we use two as we like ours spicy)

1 tsp brown sugar or honey

1 clove garlic to your own taste

1 cube chicken/vegetable stock diluted with 100ml of hot water

1 white/yellow onion

1 tbsp light soy sauce

2 spring onions, plus any other veggies you want to use (we use, carrots red peppers, green beans, baby sweetcorn, mange tout, broccoli and tomatoes)

HOW TO MAKE

Add the long grain jasmine rice to your rice cooker bowl and fill to LONG GRAIN 2 cup rice level line. Use the WHITE RICE or LONG GRAIN function and press START.

In a pan stir fry white/yellow onion with garlic and chilli. When the onion is translucent add the fish and cook.

Once the fish is sealed, add the vegetables (holding back the spring onion and tomato) and stir fry until cooked.

Add the stock, soy sauce, vinegar, tomato ketchup/Sri Racha and brown sugar or honey.

Adjust the sauce to your own taste. Thicken with cornflour/water mix and add the pineapple, tomato and spring onions.

Serve with your rice to balance the flavour. Gently compact the rice into a small serving bowl and tip upside down for a decorative effect.

Ingredients