Sweet and Sour Fish with Jasmine Rice

Start by cooking the rice according to package instructions, while the rice is cooking move onto the next step.

While the rice is cooking, prepare the sweet and sour sauce mixture. In a bowl, combine the sweet & sour sauce with 60 ml of water per person and set aside.

In another bowl, lightly coat the chopped Nile perch with corn flour. This will help thicken the sauce later and give the fish a slightly crispy texture when fried.

Heat vegetable oil in a large pan over medium-high heat. Add the coated Nile perch to the pan and fry until golden and cooked through, about 3-4 minutes per side. Remove the fish from the pan and set aside.

In the same pan, add a bit more oil if needed, and sauté the red onion, garlic, carrot, and red capsicum for about 2-3 minutes, or until they start to soften. Add the chopped pineapple and cook for an additional minute.

Pour the sweet and sour sauce mixture over the vegetables in the pan. Bring to a simmer and let cook for 2-3 minutes, allowing the sauce to thicken slightly.

Return the cooked Nile perch to the pan, gently mixing it into the sauce and vegetables. Cook for another 2 minutes to ensure the fish is heated through and coated in the sauce.

Serve the sweet and sour fish hot over the cooked rice, garnished with sliced spring onion. Adjust seasoning with salt and pepper to taste.