Crispy Fried Fish With Sweet And Sour Sauce

• 1 tbsp vegetable oil
• 1 lb firm white fish fillets, cubed
• 1 None egg white, lightly beaten
• 2/3 cup cornstarch
• 1/4 cup tomato sauce
• 2 tbsp white vinegar
• 2 tbsp sugar
• 1 None carrot, peeled and julienned
• 1 None red pepper, seeded and sliced
• 1/4 None pineapple, peeled and chopped
• 5 oz sugar snap peas, trimmed
• 1 None red onion, thinly sliced
• None None Steamed white rice, to serve

1. Heat oil in a wok or large skillet on high heat. Coat fish in egg white and dust with cornstarch, shaking off excess. Cook fish in 2 batches, 1-2 mins each side, until cooked through. Drain on paper towels.
2. For the sauce, combine tomato sauce, vinegar and sugar in a small saucepan on medium heat. Bring to simmer and cook 2 mins, stirring, until sugar has dissolved.
3. Return wok to high heat. Add the vegetables and stir-fly for 2-3 mins.
4. Return fish to wok with sauce. Stir-fry 1-2 mins or until heated through. Serve on steamed rice.

vegetable oil, white fish, egg white, cornstarch, tomato sauce, white vinegar, sugar, carrot, red pepper, pineapple, sugar snap peas, red onion, white rice

Taken from recipes-plus.com/api/v2.0/recipes/25495 (may not work)