Sweet and Sour Fish

Ingredients:
250 gms hammour fillet, sliced
150 gms cornstarch
80 gms diced tomato
60 gms diced pineapple
50 gms each, red or green pepper
40 gms diced onion
Salt to taste
1/2 tsp sugar
1/4 chicken stock cube
5 gms julienned(Cut into long thin strips) spring onion
2 sprigs coriander
1 tbsp oil
150 ml sweet and sour sauce
Method:

Mix together salt, sugar and crumbled chicken stock cubes. Mix in fish and keep aside for 20 mins. Coat with cornstarch and dee-fry until golden and crispy. Drain and place it on a plate. In the same wok heat oil and saute all the vegetables and pineapple for a minute. Add sweet and sour sauce and let it boil for a minute. Pour the sauce over the fish, garnish with spring onion and coriander and serve.

Note: Serves 2.