Sweet and sour redfish with spring vegetables

Preparation time: cca. 20 minutes (plus cooking and frying time)
Per portion: cca. 355 kcal / 1491 kJ
24 g P, 8 g F, 44 g CH


  • 150 g basmati rice
  • 400 g redfish fillet
  • 1 tbsp flour
  • 1 egg
  • salt
  • pepper
  • 3 tbsp peanut oil
  • ½ cucumber
  • 150 g pineapple chunks (jar)
  • ½ bunch spring onions
  • 200 g carrots
  • 1 tbsp brown sugar
  • 2 tbsp white wine vinegar
  • 2 tbsp soy sauce


  1. Cook the basmati rice in boiling water for cca. 15 minutes following the packet instructions. Rinse and shake dry the redfish fillet and cut into chunks. Whisk together the flour and egg, and season. Add to the fish.
  2. Heat the peanut oil in a wok and fry the fish until golden. Drain on paper towels. Trim and peel the cucumber, then cut into dices. Drain the pineapple. Wash, dry and trim the spring onions and cut into rings. Trim and peel the carrots, cut into thin slices.
  3. Put all these ingredients in the wok with the brown sugar, white wine vinegar and soy sauce, and fry for cca. 4 minutes. Add the fish and heat through. Serve with the cooked basmati rice.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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