Barbecued Sweet and Sour Blue - Eye Cod

• 4 blue-eye cod fish fillets
• 330 g pineapple, chopped into chunks
• 1 tablespoon peanut oil
• 1 red capsicum, sliced thinly
• 1 red onion, sliced thinly
• 2 garlic cloves, crushed
• 2 red chilies, sliced thinly (add as many seeds to suit your taste.)
• 2 teaspoons grated fresh ginger
• 4 tablespoons soy sauce
• 2 tablespoons sherry wine
• 12 cup water
• 12 teaspoon instant chicken bouillon granules
• 12 cup white vinegar
• 3 tablespoons sugar
• 150 g cauliflower florets
• 100 g shredded cabbage
• 60 g shredded carrots
• 80 g snow peas, trimmed
• 200 g bean sprouts
• 3 green onions, sliced thinly

1. Note: This is can be done on the BBQ, Grilled or on a grill plate.
2. Heat peanut oil in a pan, add capsicum, onion, garlic, chillies and ginger, stir fry until capsicum softens.
3. Add soy sauce, sherry, water, stock, vinegar and sugar, stir to combine, add florets, cook 2-3 Min's.
4. Add shredded cabbage, carrot, snow peas and bean sprouts, cook until vegetables are just tender.
5. Meanwhile cook fish on a heated oiled grill plate or BBQ or grill until cooked and fish flakes easily.
6. BBQ or grill pineapple chunks until tender, add to vegetables.
7. To Serve.
8. Spoon vegetables equally among 4 bowls and top with fish, sprinkle with green onions.

fish, pineapple, peanut oil, red, red onion, garlic, red chilies, ginger, soy sauce, sherry wine, water, white vinegar, sugar, cauliflower, cabbage, carrots, snow peas, bean sprouts, green onions

Taken from www.food.com/recipe/barbecued-sweet-and-sour-blue-eye-cod-336580 (may not work)