Ingredients

Method

Pat the fish fillets dry and cut them into 2-inch pieces. Coat each piece in cornstarch, shaking off any excess.

In a wok or large skillet, heat the vegetable oil over medium-high heat. Fry the coated fish pieces in batches for 3-4 minutes, or until they are golden brown and cooked through. Remove the fish from the oil and drain on paper towels.

In a small saucepan, combine the pineapple juice, ketchup, rice vinegar, and sugar. Cook over medium heat, stirring occasionally, until the mixture comes to a boil.

Stir the cornstarch mixture into the boiling sauce and continue to cook for another 1-2 minutes, or until the sauce has thickened. Remove the saucepan from the heat.

In a separate wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the diced bell pepper, onion, and pineapple chunks. Stir-fry for 2-3 minutes, or until the vegetables are tender.

Add the fried fish pieces to the vegetables and pour the sweet and sour sauce over the top. Stir gently to coat the fish and vegetables in the sauce.

Remove the wok from the heat and stir in the sliced green onions.

8. Serve the Sweet and Sour Mandarin Fish hot with steamed rice and your favorite side dishes.