Sweet & sour barramundi

Sweet & sour barramundi

(4) Rate it

  • 0:15 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Make over a Chinese restaurant favourite at home with gourmet fish and tender-crisp vegies.

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Nutrition information, Quick meals


  • 2 tablespoons vegetable oil
  • 2 garlic cloves, finely chopped
  • 3cm-piece fresh ginger, peeled, finely chopped
  • 2 carrots, peeled, cut into matchsticks
  • 1 red capsicum, halved, seeded, thinly sliced
  • 1 bunch shallots, trimmed, cut into 6cm lengths
  • 80ml (1/3 cup) rice wine vinegar
  • 160ml (2/3 cup) pineapple juice
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons white sugar
  • 2 teaspoons cornflour
  • 300g Barramundi Portions, thawed, cut into 1.5cm pieces
  • Steamed rice, to serve


  • Step 1
    Heat the oil in a wok over medium-high heat. Stir-fry the garlic and ginger for 30 seconds or until aromatic. Add the carrot, capsicum and shallot, and stir-fry for 3 minutes or until tender crisp.
  • Step 2
    Combine the vinegar, pineapple juice, soy sauce, sugar and cornflour in a small bowl. Add to the wok and bring to the boil.
  • Step 3
    Add the fish. Stir-fry for 2-3 minutes or until fish is just cooked through and flakes when tested with a fork. Divide the rice and fish mixture among serving dishes.

  • Low carb
  • Low kilojoule
  • Lower gi


  • 963 kj


  • 11g

    Fat Total

  • 1g

    Saturated Fat

  • 3g


  • 16g


  • 40mg


  • 425.8mg


  • 14g

    Carbs (sugar)

  • 16g

    Carbs (total)

All nutrition values are per serve


>With a twist: Sweet and sour pork: Replace the barramundi with thinly sliced pork.

Sweet and sour prawn noodles: Replace the barramundi with 16 green prawns, peeled, deveined. Replace the rice with hokkien noodles, prepared following packet directions. Add to the prawn mixture and toss to combine.

  • Author: Michelle Noerianto
  • Image credit: Steve Brown
  • Publication: Australian Good Taste

Source: taste.com.au


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