Tangy Fish Stir-Fry With Pineapple And Capsicum Recipe

About this recipe

Tangy Fish Stir-Fry with Pineapple and Capsicum is a vibrant Asian-inspired dish that blends the sweetness of pineapple with the crunch of capsicum and the savory notes of soy sauce. This quick and easy recipe features tender fish fillets coated in rice flour for a light crispness, then air-fried to perfection. Tossed with a tangy glaze and fresh vegetables, it’s a healthy and satisfying lunch option that packs 30g of protein per serving. Perfect for busy weekdays, its balanced spice level makes it family-friendly, while the colorful presentation is sure to impress. Ready in under 35 minutes, this dish is a delicious way to enjoy a nutrient-dense meal that fuels your day.

Ingredients

• 250 g Tendercuts Basa Boneless Fillet F&S
• 100 g Pineapple
• 1 piece Yellow Bell Pepper

Instructions

1. 1. Rinse the fish fillets under cold water and pat them dry with a paper towel.
2. 2. Coat the fish with rice flour, ginger powder, and a pinch of salt to enhance flavor.
3. 3. Heat vegetable oil in the air fryer at 180°C for 5 minutes to prepare for frying.
4. 4. Place the fish fillets in the air fryer basket and cook for 10 minutes, turning halfway through.
5. 5. While the fish cooks, dice the capsicum and pineapple into bite-sized pieces.
6. 6. In a frying pan, heat 1 tablespoon of oil and sauté garlic until fragrant.
7. 7. Add the diced capsicum and pineapple to the pan, stirring for 3 minutes on medium heat.
8. 8. Mix soy sauce with assorted chilli pepper and pour into the pan, ensuring even coating.
9. 9. Cook the vegetables and pineapple in the sauce for another 5 minutes, stirring occasionally.
10. 10. Remove the fish fillets from the air fryer and gently add them to the pan.
11. 11. Toss the fish with the sauce and vegetables, being careful not to break the fillets.
12. 12. Garnish with chopped spring onion greens before serving warm.