Rob's Aunty's Sweet and Sour Fish with Pineapple

Diced fish quick fried with pineapple

750g filleted fish (flake); 2 tsp salt; ½ tsp ground ginger; 1 tblsp sherry; 1½ tblsp cornflour; 1 egg white; 1 X 275g can pineapple pieces (save the juice); 1½ tblsp soy sauce; 1½ tsp sugar; 6 tblsp vegetable oil; 1 tblsp lard

Cut fish into 2cm squares or dice in 1.5cm cubes. Sprinkle with salt, ginger, sherry and cornflour (1 tblsp). Rub lightly with fingers and leave to season for 15 minutes. Beat the egg white lightly then add to the fish and mix evenly. Dice the pineapple into similar sized pieces as the fish (if not already so) add remaining cornflour, soy sauce and sugar to the pineapple juice, blend well.  

Heat oil in frying pan (wok) when hot, add the pieces of fish, spreading them lightly over the pan, over low heat. After one minute turn to other side to sauté for 1 minute. Remove and keep hot. Remove excess oil. Add lard to remaining oil in pan. When melted add pineapple and turn for 3 minutes on medium heat. Add the pineapple juice mixture. Stir until the sauce thickens. Return the fish to the pan. Turn the fish lightly with pineapple. Heat for 2 minutes and serve in a deep sided dish.

Delicious! Anne