Sweet-and-sour Kingklip

Taken from Catch It, Cook It by Hennie Crous.

INGREDIENTS

4 x 200 g portions of Kingklip fillets, skinned and deboned (Kob or Hake can also be used)
15 ml sunflower oil 1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
2-cm piece of ginger, peeled and cut into matchsticks
1 long red chilli with seeds removed, finely chopped
150 g cherry tomatoes, halved
1 x 440 g tin pineapple pieces
45 ml honey
60 ml white wine vinegar
10 ml flour
4 spring onions, thinly sliced for garnishing

METHOD

Steam the fillets for 6–8 minutes until the fish is just cooked.
While this is happening, heat the oil in a frying pan over medium heat.
Add the peppers and cook until they start to soften.
Add the ginger, chilli, tomatoes and pineapple pieces and stir for 1–2 minutes.
Stir in the honey and vinegar and heat through.
Thicken the sauce with 10 ml flour in 125 ml cold water.
Serve the fish on a bed of basmati rice; pour the sauce over the fish and garnish with the spring onion.

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