Ingredients

• 1/2 cup soy sauce (125 mL) ~ Sauce
• 1/2 cup ketchup (125 mL) ~ Sauce
• 1/2 cup dry white wine (125 mL) ~ Sauce
• 1/2 cup sugar (125 mL) ~ Sauce
• 1/2 cup vinegar (125 mL) ~ Sauce
• 2 lbs. fish fillets (1 kg)
• 1 cup flour (250 mL)
• 2 tbsp. DLS* OR 1 tsp. (5 mL) each salt, seasoned 30 mL pepper, celery salt
• 1/4 tsp. garlic powder (1 mL)
• 1 cup green pepper, in large cubes (250 mL)
• 1/2 cup onions, in large cubes (125 mL)
• 8 oz. can pineapple chunks (250 g)

Directions

1. Whisk all the sauce ingredients together and set aside.
2. The fish can be pike, pickerel, orange roughy, sole or any firm, white-fleshed fish. Cut into serving-sized pieces.
3. Mix flour, DLS* and garlic powder.
4. Dredge fish in flour mixture and fry in 1/4" (1 cm) medium hot vegetable oil until golden brown and crisp, about 3-4 minutes per side. Remove to a wire rack placed over a tray to drain.
5. Quickly drain the oil from the pan and wipe it out. Add 2 tbsp. (30 mL) fresh oil and stir-fry peppers and onions until tender-crisp.
6. Add the pineapple, fish and the sauce. Stir gently to mix; bring to a boil; simmer 2-3 minutes.