Sweet and Sour Fish and Vegetable Stir-fry

By RecipeTin Japan · 30 min

Ingredients

Instructions

1. Cut the swordfish into large bite-size pieces.
2. Cut the carrot into bite-size pieces using the rangiri method, blanch them for a few minutes until almost cooked through, then drain.
3. Cut the capsicum into strips about 3 cm wide, then cut each strip diagonally into bite-size pieces.
4. Halve the onion vertically if whole, then halve horizontally; cut each quarter vertically into 2.5 cm wide pieces.
5. Trim the base of the mushroom cluster, keeping it intact, then separate it into small bunches of a few stems.
6. Mix all the sweet and sour ingredients (not the cornstarch diluted in water) in a jar or bowl until lump-free.
7. Dust the swordfish pieces thoroughly with 1 tablespoon cornflour/cornstarch.
8. Heat 1½ tablespoons oil in a deep frying pan over medium heat, then cook the fish about 1.5–2 minutes until lightly browned on the surface.
9. Turn the fish and cook a further 1.5–2 minutes until almost cooked through, rotating the pieces to cook their sides too, then transfer to a plate.
10. Wipe the pan with kitchen paper, add the remaining oil and heat over medium-high heat.
11. Stir-fry all the vegetables about 3 minutes until the surfaces start to brown.
12. Add the swordfish and gently mix.
13. Pour in the sweet and sour sauce and stir gently for about 20 seconds.
14. Pour in the diluted cornstarch in a ring, then mix gently until the sauce thickens and no white cornstarch patches remain. Remove from heat and serve immediately.

Summarized from RecipeTin Japan's video. Watch it for the details.

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