For the sauce
50cm/2in piece fresh root ginger, julienned
1 red chilli, seeds removed, chopped
50g/2oz canned pineapple, finely chopped
1 tbsp tomato ketchup
1 tbsp white wine vinegar
For the Fish
Gluten free plain flour, for dusting
4 x 150g/3½oz red snapper fillets, cut into pieces
steamed sticky rice, to serve
Heat 1-2 tablespoons of the oil in a wok over a high heat. Add the ginger and stir-fry for 1-2 minutes, or until softened.
Add the red chili and stir-fry for a further 1-2 minutes, or until softened.
Add the remaining sauce ingredients and stir well to combine.
Bring the mixture to the boil in the wok. Season, to taste, with salt and freshly ground black pepper.
Meanwhile, sprinkle the gluten free flour onto a plate and season, to taste, with salt and freshly ground black pepper. Dredge the fish pieces in the seasoned flour, shaking off any excess.
Heat the remaining oil in a frying pan over a medium heat. Add the coated fish pieces, in batches if necessary, and fry for 2-3 minutes on each side, or until crisp and golden-brown and cooked through.
Just before serving, add the fried fish pieces to the sweet-and-sour sauce and cook for 1-2 minutes, or until warmed through.
To serve, spoon the sticky rice into the centre of each of four serving plates. Spoon over the sweet-and-sour red snapper.
Recipe adapted from: Good Food