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


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


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