What you’ll need

Cod Fillets

  • 1 x Pack Young’s Chip Shop Battered Cod Fillets

Jasmine Rice

  • 250g Jasmine Rice
  • 2tbsp Fresh Chopped Coriander
  • 2 spring onions, washed & sliced

Sweet & Sour Sauce

  • 50g Light brown sugar
  • 1 tbsp light soy sauce
  • 150g tomato ketchup
  • 1 small tin of diced pineapple in juice
  • 50g Malt vinegar
  • 1 tbsp Rapeseed Oil
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
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  • Serves

    4

How to make it

Cod Fillets

  1. Cook the Chip Shop Fillets according to the instructions on pack.

Jasmine Rice

  1. Cook the Jasmine Rice according to instructions on pack, drain well & mix with the chopped Coriander & spring onions.

Sweet & Sour Sauce

  1. To make the sauce mix together the light brown sugar, soy sauce, tomato ketchup, the pineapple & juice and the vinegar.
  2. Heat the oil in a wok, add the peppers and stir-fry for 3-4.
  3. Add the sauce to the pan, bring to the boil & allow to simmer for 5 minutes until thick & glossy.