Sweet and Sour Fish with Jasmine Rice

Bring a saucepan of salted water to the boil.

Peel the carrot and then julienne both the carrot and red capsicum.

Peel the red onion and then thinly slice the red and spring onions.

Peel and finely chop the garlic.

Chop the fish into bite sized pieces.

Add the rice to the boiling water. Cook until tender (11mins).

Place the cornflour in a bowl.

Heat half of the oil in a frying pan over medium-high heat.

Add the fish to the cornflour and turn to coat the fish well in the cornflour.

Shake of the excess cornflour and place in the frying pan.

Cook the fish in the pan until the conflour forms a nice crisp layer (2-3mins).

In another pan, preferably a wok, add the remaining oil and heat over medium heat.

Remove the fish from the pan and set aside on paper towel.

Add the garlic to the wok and saute until fragrant.

Add the carrots to the pan and cook until starting to soften.

Add the onion and capsicum to the wok.

While the vegetables are cooking, mix together the remaining cornflour with an equal amount of water.

Add the sweet and sour sauce to the wok and stir through the vegetables.

Slowly add the water* to the sauce mixture.

Drain the rice and disribute the rice among serving plates.

Add the pineapple and fish to the sauce and stir through being careful not to break up the fish.

Gradually add small drops of the cornflour slurry to the sauce to make it glossy and until slightly thickened.

Distribute the sweet and sour fish among the serving plates, atop the rice. Garnish with spring onion.