500gm smoked haddock, skinless
1 onion, quartered and thickly sliced
150gm button mushrooms, sliced
1 green pepper, cut into cubes
1 ±410gm tin chopped tomatoes
1 ±220gm tin pineapple pieces in fruit juice
60ml cider vinegar
3 Tblsp soy sauce
1 Tblsp tomato puree
2 Tblsp maizena
250ml water
240gm rice
Method
Put the rice on to cook in lightly salted boiling water.
Once cooked, drain and keep warm.
Cut the haddock into chunks.
In a bowl, mix together the maizena, soy, vinegar, tomato puree and water.
Spray a large pan with non-stick cooking spray.
Put the onion pieces, mushrooms and peppers into the pan.
Dry fry for a few minutes, then add the tomatoes and pineapple pieces and juice.
Add the fish pieces.
Simmer for 10 minutes.
Add the combined maizena and liquids.
Allow the sauce to thicken while stirring.
Serve the sweet and sour fish over the rice.
