• 680g Fish fillets
• 1 cup SR Flour
• Taste Salt & Pepper
• ½ cup Water
• 1 Egg

Sauce

• 1 medium Carrot
• 1 small Green capsicum
• 2 tab Oil
• 4 tab Vinegar
• 1 ½ tab Sugar
• ½ teas Ginger or Garlic
• 4 tab Water
• ½ teas Salt
• 1 cup Sliced tomatoes
• 1 teas Cornflour

Cut fish into large cubes. Sift flour, salt and pepper, make a well and beat in water & egg. Dip fish in batter & fry.

• Cut carrot into match stick sizes & dice capsicum. Cook 5 minutes in salted water. Put oil, vinegar, sugar, ginger, water, salt, tomatoes into pan. Heat stirring constantly until boiling. Add carrot and capsicums. Cook for 2 minutes. Add cornflour and a bit of water and simmer.
• Can also include a small tin of pineapple.