The easiest way to make this is to use ready-made batter-dipped fish nuggets which can be oven-baked, and ready-to-use sweet-and-sour sauce. However, this recipe is reasonably simple, although very piquant.
400 grams (about 1 lb) frozen fish nuggets
1/2 cup white wine vinegar
1/2 cup water
5 tablespoons honey
2 tablespoons tomato sauce (ketchup)
2 tablespoons finely chopped onion
2 tablespoons frozen carrots
1 tablespoon cornflour (cornstarch)
Oven-bake the fish nuggets according to the directions on the packet.
Mix the vinegar,water, honey, tomato sauce and cornflour. Strangely enough, the cornflour doesn't lump the way it usually does when you make a sauce. Just leave it to stand until the fish is just about ready. Heat a good non-stick pan and brush with oil. Add the onion and carrots, and cook until the onion is soft and the carrots defrosted. This is really quick, a couple of minutes. Stir the sauce mix, then add to the vegetables. It will go from muddy to clear virtually instantaneously. Cook for about 30 seconds longer then remove from heat and pour it over the baked fish nuggets to serve.