Ingredients:

  • 1.5 lbs (680g) white fish fillets (cod, tilapia, or sea bass recommended), skinless, boneless
  • 1/2 cup (60g) all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup (60ml) vegetable oil, for frying
  • 1 large egg, beaten
  • 1/2 cup (60g) cornstarch
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 cup (240ml) pineapple juice
  • 1/2 cup (120ml) white vinegar
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60ml) ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/2 cup (85g) canned pineapple chunks, drained
  • 1/4 cup (40g) pickled ginger (optional, but recommended)

Instructions:

  1. Pat fish fillets dry. Cut into bite-sized pieces. Season flour with salt and pepper. Toss fish in flour, then egg, then cornstarch ensuring even coating.
  2. Heat oil in a large skillet over medium-high heat. Fry fish in batches until golden brown and cooked through (internal temperature of 145°F/63°C). Drain on paper towels.
  3. In the same skillet, heat oil over medium heat. Sauté onion and garlic until softened. Add bell peppers and cook until slightly tender.
  4. In a bowl, whisk together pineapple juice, vinegar, sugar, ketchup, and soy sauce. Pour into the skillet with the vegetables.
  5. In a small bowl, whisk together cornstarch and water to form a slurry. Add the slurry to the skillet. Bring to a simmer and cook until the sauce thickens.
  6. Stir in the pineapple chunks and pickled ginger (if using).
  7. Gently fold the fried fish into the sauce. Heat through.
  8. Serve immediately over steamed rice.