Our recipes

Ingredients

(for 3-4 servings)

• 2 x 250 g Femeg Fish Stripes
• 3 red peppers
• 5 carrots
• 1 tin of pineapple chunks in their own juice (unsweetened), 560 g (360 g drained weight)
• 2 tbsp cornflour, slightly heaped
• 6 tbsp vinegar, e.g. apple cider vinegar
• 2 tbsp sugar
• 2 tbsp tomato paste
• 2 tbsp soya sauce
• 1 tbsp sesame oil
• Salt and pepper
• 3 large onions
• 250 g rice noodles
• Oil

Preparation

Wash a pepper and a carrot, dice them and add them to a frying pan with hot oil.

Drain the pineapple pieces, reserving the juice. Mix the cornflour with a little pineapple juice until smooth.

In a small saucepan, bring the remaining juice, vinegar, sugar, tomato purée, soya sauce, sesame oil and salt to the boil. Add the cornflour mixture whilst stirring and allow to thicken.

Add the fried vegetables and pineapple pieces to the sauce and leave everything to simmer for 5 to 10 minutes until cooked through.

Wash the remaining vegetables and cut them into thin strips. Fry the vegetable strips in a pan with hot oil.

Cook the rice noodles according to the instructions on the packet.

Preheat the oven, place the frozen Stripes on baking paper and bake on the fan setting at 210°C (top and bottom heat at 220°C) for about 14–17 minutes until golden brown.

If required, they can also be cooked in a frying pan or in an air fryer. The relevant instructions can be found on the packaging.

Best served with rice noodles and fried vegetables, topped with sweet-and-sour sauce and the Stripes.