This is a quick and delicious one-dish meal which appeals to children and adults alike. It recalls the gorgeous sweet and sour fish that I often enjoyed in many of Singapore`s food centres on its eastern coast – where the fish, nabbed while swimming carefree in a giant look-how-fresh-your-fish-is aquarium – was coated in corn flour and fried golden and crisp (yet remaining succulently moist inside), then plunged in a tangy, morish, deep red sauce.

Being a bit of a nutrition policewoman, there is none of that frying stuff going on here and I had two little ones who demanded immediate gustatory gratification.

The dish can be pepped up with a diced chilli, and its entire preparation from chopping block to mouth (including a quick escape for blog modelling) should take 15 minutes tops. This amount will serve four children or two ravenous grownups.

  • Salmon or firm-fleshed fish, 1 large fillet, cubed
  • Onion, 1 medium, diced
  • Garlic, half tsp, chopped
  • Ginger, half tsp, grated
  • Chilli, optional, 1, diced
  • Sesame seed oil, a few drops
  • Canola oil, 2 tbsp
  • Broccoli florets, 1-2 handfuls
  • Tomatoes, 2, skinned and diced
  • Red pepper, half, diced
  • Water, as needed, posibly a third cup
  • Honey sake teriyake sauce, about 1 tbsp
  • Balsamic vinegar, 1-2 tbsp
  1. In a wok or deep pan, pour the oils and add onion, garlic and ginger (chilli if using)
  2. Saute till fragrant and translucent
  3. Add red peppers, stir for two minutes, add tomatoes and broccoli and some water
  4. Stir and simmer for a few minutes
  5. Pour in the honey-teriyake sauce and balsamic vinegar, stir and taste
  6. Adjust the flavours accordingly, adding extra vinegar for more zest
  7. Add the cubed fish, stir very gently and leave to cook for about 2-3 minutes
  8. Check that fish is done and remove pan from heat
  9. Serve with freshly steamed brown rice

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