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You need a good firm white fish to make this dish, such as grouper or bass - the flavours will overwhelm a more delicate fish like plaice. SERVES 2 Preparation Time: 10 Minutes |
| 1/2 lb.grouper, or other firm white fish,filleted | 1 tblsp tomato ketchup |
| 1/2 red pepper, chopped | 1 tblsp Worcestershire sauce |
| 1/2 green pepper,chopped | 1 tblsp soy sauce |
| 1/2 can water chestnuts | 1 teasp sugar or honey |
| 1 cup fresh or tinned pineapple, chopped |
In a large frying pan, heat a little oil and gently fry the peppers until soft. Add all the other ingredients apart from the fish, add a little water and simmer until the sauce has taken in all the flavours to your taste.
Cut the fish into individual portions, add to the pan, stir in a little more water if necessary, and poach the fish in the sauce for about 10 minutes or until cooked.
Remove from the heat and serve straight away, with boiled rice and pak choi.