Sweet and Sour Fish

When you're a million miles from home you know you're at New Zealand. Our country is surrounded by an abundance of wonderful fish so it seems right to use a lovely hoki fish for this meal, though you can use nearly any white fleshed fish.

Today we are making Sweet and Sour fish.

There is nothing fishy about this recipe. Well, mostly...

To make the Sweet and Sour Fish you will need:

• 1 kg (2.2 lb) of frozen fish, we used New Zealand Hoki
• 1 can of peaches (410 grams or 14.5 oz) cut into small pieces
• 1/4 cup of red wine vinegar
• 1 tablespoon of lemon juice
• 1/2 cup of red peppers
• 1/2 teaspoon of thyme
• 1/2 teaspoon of garlic
• 4 tablespoons of brown sugar
• 1 teaspoon of Worcestershire sauce
• A pinch of salt

We all have our most favored frying pan, so let today be the day you use it. Slap the fish onto the pan with the butter and water then simmer under a pot lid for 15-20 minutes or until the flesh is white. Scoop the fish out onto a plate and keep the juice in the pan.

Add the garlic and thyme to the fish juice. Then add the Worcestershire sauce to the mix and toss in the salt. Pour in the red wine vinegar and dump in the sugar then mix it all together.

Tip in the bowl of peaches add the peppers then a grind of pepper. Cook until the mixture is hot.

Add the pieces of cooked fish to the pan. Allow it to simmer until heated then serve straight away.

This meal is also enjoyed with rice.

I hope you satisfy your hunger with this fishy feast.