Bring a fresh coastal twist to a classic takeaway favourite with this sweet and sour crispy snapper from WIRFAB Leader, Cara Cummings. Light, crunchy fish paired with a glossy, tangy sauce makes this an easy weeknight hero — vibrant, family-friendly and perfect for using fresh local snapper.
Ingredients
(serves four)
4 fillets snapper
Salt and pepper
¼ cup corn flour
Grapeseed oil
Sweet and sour sauce
1x red onion – sliced
½ red capsicum – sliced
1 tbsp soy sauce
1 tbsp tomato ketchup
¼ tsp Chinese 5 spice
¼ cup brown sugar
1 tbsp vinegar
¼ cup pineapple juice
1 tbsp corn flour
2 tbsp cold water
½ cup pineapple pieces
Method
- Combine the salt, pepper and corn flour and coat the fish fillets well.
- Heat the oil in a hot pan, and shallow fry the trout 1-2 minutes each side. Set aside to rest.
- Reserve a little of the oil from the pan and use to sauté the onion and capsicum.
- Once lightly caramelised, add in the soy sauce, ketchup, spices and brown sugar and stir well.
- Once sugar is fully dissolved, add in the vinegar and stir to combine.
- When the sauce comes back to heat, add in the pineapple juice and leave to simmer for 2 minutes.
- In a separate dish, mix the water and corn flour to create a paste. Add this to the sauce and stir well. The sauce will begin to thicken, add in the pineapple pieces, and leave to simmer till thick and syrup like.
- Serve sauce over the fish accompanied with rice.
Enjoy while hot!
Got a favourite way to cook your catch? Tag us @wirfabnetwork or use #WIRFABCatchnCook to share your version!
Find more seafood recipes from our WIRFAB Leaders in our resources section.
Learn more about fishing in Victoria via the Victorian Fisheries Authority Rec Fishing Guide.