Ingredients
- 1 lb. fresh or frozen fish fillets
- 4 tbsp. cornstarch
- 1 med. sweet red or green pepper
- 1 (15 1/4 oz.) can pineapple chunks (juice pack)
- 1/4 c. soy sauce
- 1/4 c. honey
- 1/4 c. catsup
- 3 tbsp. vinegar
- 3 tbsp. dry sherry
- 3 tbsp. cooking oil
- Hot cooked rice
Directions
Thaw fish, if frozen. Cut into 1 inch pieces. Coat with 3 tablespoons of the cornstarch; set aside. Cut pepper into 3/4 inch squares; set aside. Drain pineapple, reserving juice. Combine pineapple juice, remaining 1 tablespoon cornstarch and dash pepper. Stir in soy, honey, catsup, vinegar and sherry; set aside. In a wok or electric skillet cook fish in hot oil about 1 minute on each side; remove from skillet. Add pepper squares; stir-fry 2 minutes. Remove peppers. Add pineapple juice mixture to pan; cook and stir until thickened and bubbly. Add pineapple to pan; stir in fish and pepper. Heat 1 minute. Serve over hot cooked rice.
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Submitted 6/13/05.
Source: One Million Recipes
Submitted By: Ruth Burbage
ruth.burbage@verizon.net
Stir-Fried Fish & Peppers