Sweet And Sour Tempura Fish

• 4 pieces frozen tempura-coated fish
• 2 tbsp cornstarch
• 1 (8 oz) can pineapple pieces in natural juice, drained, juice reserved
• 1 tbsp vegetable oil
• 2 None spring onions, sliced, plus extra to serve
• 1 None small red pepper, chopped
• 1 tbsp sugar
• 2 tbsp tomato sauce
• 2 tbsp cider vinegar
• 1 tbsp soy sauce
• 7 oz frozen Chinese stir-fry vegetables
• 5 oz cooked long-grain white rice

1. Preheat oven to 400u0b0F. Line a baking tray with parchment paper. Place frozen fish on prepared tray. Bake for 15 mins, or until golden brown and cooked through.
2. Blend cornstarch with a little reserved pineapple juice until smooth. Heat oil in a small saucepan over medium heat. Cook onions for 1 min, or until just soft. Add pepper and pineapple. Cook for 2 mins, or until soft. Add sugar, remaining reserved pineapple juice, tomato sauce, vinegar, soy sauce and 1 cup water. Cook until mixture comes to a boil. Add cornstarch slurry and cook for 1 min, or until sauce boils and thickens.
3. Place vegetables in a medium microwave-safe bowl. Cover and microwave on HIGH (100%) for 5 mins, or until heated through. Add rice and stir to combine. Spoon onto serving plates and top with fish. Spoon sauce over fish and sprinkle with extra onion. Serve.

fish, cornstarch, pineapple, vegetable oil, spring onions, red pepper, sugar, tomato sauce, vinegar, soy sauce, frozen chinese, white rice

Taken from recipes-plus.com/api/v2.0/recipes/37742 (may not work)