Sweet and sour fish parcels

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How to make Sweet and sour fish parcels

  • Yield : 4
  • Prep Time : 0:05
  • Cook Time : 0:25
  • Total Time : 0:30

Ingredients

  • 1/3 cup white vinegar
  • 2 tablespoons caster sugar
  • 1 tablespoon tomato sauce
  • 225g can pineapple pieces in natural juice, drained
  • 1 small carrot, peeled, diced
  • 1/2 small green capsicum, diced
  • 1/2 teaspoon cornflour
  • 4 (150g each) firm white fish fillets (see note)
  • Cooked egg noodles, to serve

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced.
  • Step 2 Combine vinegar, sugar and tomato sauce in a saucepan over medium heat. Cook, stirring, for 3 to 4 minutes or until sugar has dissolved. Bring to the boil. Reduce heat to low. Cook for 2 minutes or until slightly thickened. Add pineapple, carrot and capsicum. Cook for 2 minutes or until capsicum is tender.
  • Step 3 Place cornflour and 1 teaspoon cold water in a bowl. Stir until smooth and combined. Add cornflour mixture to vinegar mixture. Increase heat to medium-high. Bring to the boil. Boil, stirring, for 1 minute or until thickened. Remove from heat.
  • Step 4 Meanwhile, place 1 piece baking paper in the centre of 1 piece foil. Top with 1 fish fillet. Drizzle with 1/4 cup sauce mixture. Bring paper and foil up to centre. Fold to seal. Roll up ends to enclose filling. Place on a baking tray. Repeat with remaining baking paper, foil, fish and sauce mixture.
  • Step 5 Bake for 15 to 20 minutes or until fish is cooked through. Stand for 2 minutes. Serve with noodles.

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