Crispy Fish with Pineapple and Vegetables

(157 votes)
Total Time Icon
Total time: 35 min
Preparation Time Icon
Prep time: 35 min
Yield Icon
Enough for 4 people

🍓 Ingredients

🍽 Instructions

Clean vegetables and peel where necessary. Finely chop onion and garlic. Cut bell bell pepper into 1/2 cm wide strips, carrots into 1/2 cm thick sticks, celery and zucchini into 1/2 cm thick slices. Cut fish into large cubes, salt and toss in starch. Heat oil in wok about 3 fingers high. Fry the fish pieces in it in 3 – 4 operations until golden brown, remove with a sieve scoop and drain well on kitchen paper. Pour off the oil, clean the wok. Mix sherry, water, honey, tomato paste and 1 pinch of chili well. Heat 2 tablespoons oil in wok, stir-fry onion. Add garlic, ginger, bell bell pepper and carrots, salt and stir-fry for about 2 minutes. Add celery, pineapple, zucchini and cashews and stir-fry for another 2 minutes. Pour in sherry mixture, cover vegetables and saute for about 4 minutes. Stir 1 tsp. starch with 2 tbsp. water until smooth and mix in. Gently fold in fish. Heat dish again briefly until sauce thickens, then serve and garnish with small cilantro or parsley leaves, if desired.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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