Sweet and Sour Trevally

• 400 g fish fillet (skin removed), cut into bite–size pieces
• 1 tbsp cornflour
• 1 tsp grated fresh ginger
• 1 egg white
• 2 tbsp Nuttelex Spread
• 1 clove garlic, crushed
• 1 red or yellow capsicum, cut into squares
• 0.5 cup broccoli florets, finely chopped
• 0.5 bunch spinach, washed and chopped

Sauce Ingredients

• 1 tsp cornflour
• 1 tsp brown sugar
• 1 tbsp white wine vinegar
• 2 tbsp low salt light soy sauce
• 2 tsp tomato paste
• 0.25 cup water

1. Place fish in a bowl, add cornflour, ginger and egg white and mix through. Chill for 20–30 minutes
2. Heat Nuttelex in a large frypan over moderate heat, add spring onions and garlic and cook 1–2 minutes.
3. Add capsicum and broccoli and cook stirring constantly for 2–3 minutes.
4. Add fish and cook briefly to seal each side (add a little more Nuttelex if necessary to prevent sticking).
5. Mix sauce ingredients together and add to pan with spinach. Cook over low heat for 3-4 minutes or until fish is cooked but still moist and spinach is softened.