Sweet and Sour Fish with Pineapple Rice

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Ingredients (serves 4) 1 tbs sunflower oil 1 red capsicum, thinly sliced 1 yellow capsicum, thinly sliced 2cm piece of ginger, peeled, cut into matchsticks 1 long red chilli, seeds removed, finely chopped 150g cherry tomatoes, halved 3 tbs honey 1/4 cup (60ml) white wine vinegar 4 x 200g skinless firm white fish fillets, pin-boned 4 spring onions, thinly sliced on the diagonal, to garnish Pineapple rice 150g basmati and wild rice blend* 165g fresh chopped pineapple 1 long red chilli, seeds removed, chopped 2 tbs fish sauce 1 tbs chopped coriander Method For the pineapple rice, cook the rice in a pan of boiling salted water until tender, then drain. Cover and keep warm. Just before serving, toss with pineapple, chilli, fish sauce and coriander. Heat oil in a frypan over medium-high heat. Add the capsicum and cook for 2-3 minutes until starting to soften. Add ginger, chilli and tomatoes, and stir for 1-2 minutes. Stir in honey and vinegar. Meanwhile, line a steamer with baking paper. Place fish fillets, in a single layer, in the steamer. Cover and steam over a pan of simmering water for 6-8 minutes until just cooked. Divide the rice among serving plates. Top with steamed fish, then spoon over the sauce and garnish with spring onion. If you do not like fish you can easily make this something else you prefer!!