Sweet And Sour Fish Stir-Fry

• 1 pound white fish firm, such as cod or monkfish, cubed
• 1/3 cup cornstarch
• 1/4 cup oil
• 1 onion sliced
• 1 pepper seeded, sliced
• 1 cucumber small, sliced
• 1 carrot peeled, sliced
• 15 ounces pineapple pieces, juice reserved
• 2 tablespoons light soy sauce
• 1 tablespoon chili sauce
• 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.

monkfish, cornstarch, oil, onion, pepper, cucumber, carrot, pineapple, soy sauce, chili sauce, rice

Taken from www.yummly.com/recipe/Sweet-and-Sour-Fish-Stir-Fry-1404946 (may not work)