Sweet and Sour Fish

Sometimes you need a lil' bit of sweetness in your life, and you're not down with dessert. At times like those, get up, put on some dancing shoes, go into your kitchen, and make sweet and sour fish. The dancing shoes are for dancing whilst cooking. You'll be dancing as you anticipate the pineapples popping in your mouth, the fish flaking, the hint of sourness...I'm drooling as I type! This dish is deliciously wholesome; it has elements of sweet, sour, a little crunch, all sorts of texture and taste. Have fun with this!

Ingredients
500g Tilapia fillets
1 tablespoon of olive oil
1 medium white onion, diced
1 green bell pepper, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
1 14oz can of pineapple chunks, don't drain
1 tablespoon of white vinegar
1/3 cup of ketchup
1 cup of cornflour
1 teaspoon of salt, divided
1 tablespoon of blended fresh habanero

Batter
1 cup of warm milk (do not use evaporated)
1 cup of flour
1/3 cup of water
1 teaspoon of baking powder
1/4 teaspoon of salt

Method
Cut the fillets into 2-inch chunks. Sprinkle with 1/2 teaspoon of salt. Coat the chunks with cornstarch.
Make the batter by sifting dry ingredients into a bowl. Add the wet ingredients and stir to remove lumps.
Heat deep fryer to 275. Dip chunks in batter and fry for 6 minutes, or till golden brown
In a wok on medium-high heat, add olive oil. Add the onions and bell peppers. Sauté for 2 minutes.
Add the ketchup, salt, chili and vinegar, and stir. Simmer for 3 minutes. Add the pineapple chunks and juice. Stir and simmer for another 2 minutes. Add the fried fish, stir to combine and remove from heat immediately. Leave in wok for 1 minute before serving. Enjoy!

If I can, you can,

Deema