Serving Size: 2 Adults & 2 Children
Preparation Time: 20 minutes
Cooking Time: 30 minutes
1. Red Grouper fillets - 3 fillets (about 500g)
2. Corn flour - 50 g
3. Egg - 1, beaten
4. Cooking oil - for shallow frying
1. Red bell pepper - 1 whole
2. Yellow bell pepper - 1 whole
3. Red onion - 1 whole
4. Pineapple - 150g
5. Tomato - 2 whole
6. Tomato sauce - 75g
7. Chili sauce - 30g
8. Sesame oil - 1 tsp
9. Vinegar - ½ tsp
10. Water - 3 tablespoons
11. Garlic - 2 cloves, minced
12. Cooking oil - 2 tbsp
13. Coarse black pepper - 1 tbsp
14. Coriander leaves to garnish
Preparation Instructions (A)
1. Slice the fish fillets into bite sized chunks.
2. Make a batter coating by dipping it into the beaten egg, then the corn flour.
Preparation Instructions (B)
1. Remove the seeds from both bell peppers and and slice into 1-cm wide chunks.
2. Slice the onion into thick slices.
3. Cut the pineapple into bite-sized pieces.
4. Cut the tomatoes into quarters
5. In a bowl, mix the tomato sauce, chili sauce, sesame oil, vinegar, water and black pepper together to form the sweet and sour sauce.
Cooking Instructions (A)
1. Prepare a pan with oil for shallow frying.
2. Once the oil is heated, fry the battered fish slices until lightly golden brown.
3. Use a paper towel to absorb any excess oil and set aside
Cooking Instructions (B)
1. Heat up a large wok.
2. Stir-fry the bell peppers, onions, and pineapple pieces just to soften. Remove from wok and set aside.
3. Heat up the tablespoon of cooking oil in the wok. Add the minced garlic and fry till fragrant.
4. Pour in the sweet and sour sauce and cook till boiling.
5. Once bubbling, add in all of the vegetables and mix well.
6. You can choose to mix the fried fish chunks in the sauce or serve them separately.
7. Garnish with coriander leaves.
Serve while hot
If you run out of corn flour, you can use flour mixed with a little baking soda.
Not recommended to keep overnight unless the fish and sauce are separate.
Per Average Serving*
Total fat (g)
Saturated fat (g)
Dietary fibre (g)
* 1 serving = 1 1/4 serves meat and others and 1 serve of fruits and vegetables
Serving sizes are a guide only based on recipe amounts.