Sweet and sour tilapia with peppers and jasmine rice

Ingredients

For 1 serving

• Tilapia160 g
• Bell peppers120 g
• Onion50 g
• Sweet and sour sauce2 tablespoons
• Rice vinegar1 teaspoon
• Cornstarch1 tablespoon
• Jasmine rice65 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: nuts, fish,

In season: June – September

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover, turn to the lowest heat and cook for 12 minutes; turn off and leave to rest covered.
2. Meanwhile wash the peppers, remove seeds and ribs and cut into 2 cm squares; cut the onion into wedges. Mix the sweet and sour sauce with the rice vinegar and 2 tablespoons of water.
3. Pat the tilapia dry with kitchen paper, cut it into 4–5 cm pieces and coat them in the cornflour, shaking off the excess.
4. Heat the groundnut oil in a non-stick frying pan over medium-high heat and brown the fish for 2 minutes per side, until golden and just flaking; lift it out gently.
5. In the same pan stir-fry the onion and peppers for 3 minutes, until glossy but crunchy.
6. Pour in the sauce, return the fish and heat for 1 minute, turning gently, until coated in a glossy sauce; serve with the rice.