Hilary's Kitchen

500g fresh firm white fish, cubed,+ 60ml ( cup) cornflour + salt and pepper + 100ml oil + 1 large onion, roughly chopped + 1 red and 1 green pepper, seeded and cubed + 1 clove garlic, crushed + 1 x 440g can pineapple chunks, drained (reserve juice) + 30ml (2 tbsp) tomato sauce+ 15ml (1 tbsp) soy sauce + 15ml (1tbsp) rice wine vinegar

Toss the fish cubes in 45ml (3 tbsp) of the corn-flour, seasoned with salt and pepper. Heat 85ml ( cup) of the oil in a wok or pan and fry the fish till golden. Remove and drain on paper towel. Clean the wok, heat the remaining 15ml (1tbsp) oil and fry the onion, peppers and garlic till just softened. Add the pineapple pieces. Mix the tomato sauce, soy sauce, vinegar and remaining 15ml (1 tbsp) cornflour with 30ml (2tbsp) of the reserved pineapple syrup. Add to the wok and stir until thickened. Return the fish to the wok and heat through. Serve with noodles. Serves 4