Barbecued Sweet And Sour Blue - Eye Cod

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 blue-eye cod fish fillets
• 330 g pineapple, chopped into chunks
• 1 tablespoon peanut oil
• 1 red capsicum, sliced thinly
• 1 red onion, sliced thinly
• 2 garlic cloves, crushed
• 2 red chilies, sliced thinly (add as many seeds to suit your taste.)
• 2 teaspoons grated fresh ginger
• 4 tablespoons soy sauce
• 2 tablespoons sherry wine
• 1/2 cup water
• 1/2 teaspoon instant chicken bouillon granules
• 1/2 cup vinegar
• 3 tablespoons sugar
• 150 g cauliflower florets
• 100 g shredded cabbage
• 60 g shredded carrots
• 80 g snow peas, trimmed
• 200 g bean sprouts
• 3 green onions, sliced thinly

Recipe

• 1 note: this is can be done on the bbq, grilled or on a grill plate.
• 2 heat peanut oil in a pan, add capsicum, onion, garlic, chillies and ginger, stir fry until capsicum softens.
• 3 add soy sauce, sherry, water, stock, vinegar and sugar, stir to combine, add florets, cook 2-3 min's.
• 4 add shredded cabbage, carrot, snow peas and bean sprouts, cook until vegetables are just tender.
• 5 meanwhile cook fish on a heated oiled grill plate or bbq or grill until cooked and fish flakes easily.
• 6 bbq or grill pineapple chunks until tender, add to vegetables.
• 7 to serve. spoon vegetables equally among 4 bowls and top with fish, sprinkle with green onions.