Sweet And Sour Fish Stir-Fry

• 1 lb firm white fish (such as cod or monkfish), cubed
• 1/3 cup cornstarch
• 1/4 cup oil
• 1 None onion, sliced
• 1 None pepper, seeded, sliced
• 1 None small cucumber, sliced
• 1 None carrot, peeled, sliced
• 1 (15 oz) can pineapple pieces, juice reserved
• 2 tbsp light soy sauce
• 1 tbsp chili sauce
• None None steamed rice, to serve

1. Dust fish with cornstarch, shaking off excess. Heat oil in a wok or frying pan over high heat. Working in batches, cook fish for 2-3 mins, until golden and cooked through. Drain on paper towels.
2. Add onion, pepper, cucumber and carrot and stir-fry for 2 mins. Add pineapple pieces to wok along with pineapple juice, soy sauce and chili sauce. Stir-fry for 1-2 mins, until boiling. Reduce heat and simmer for 3 mins, stirring, until sauce thickens slightly. Add fish and toss to combine.
3. Serve with steamed rice.

white fish, cornstarch, oil, onion, pepper, cucumber, carrot, pineapple, soy sauce, chili sauce, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/24860 (may not work)