3 lbs bulgan (sea bass) fish (or any kind of white fish)
1 small red bell pepper, julienne
1 small carrot, julienne
4-5 cloves of garlic, sliced thin
1 medium-sized onion, cubed
2 thumbsize ginger, sliced thin
1 stem green onion, cut into 4 for garnishing
1 cup pineapple juice
1/2 cup water
3 tablespoon tomato kechup
1/2 teaspoon cornstarch, diluted in 2 tablespoon water
Sugar, salt and ground pepper to taste
2 pieces sliced pineapple for garnishing
Fry fish on both side till golden brown. Remove from the pan, drain excess oil using a paper towel and set aside.
In a bowl, mix pineapple juice, water, vinegar, kechup, salt, ground pepper and sugar. Taste test for desired sweet and sour taste. Set aside.
Saute ginger, garlic and onion for 2 minutes. Add carrots and cook for few more minutes.
Once carrots is fully cooked pour in the vinegar mixture. Simmer in medium low fire till is starts boiling then add the bell peppers.
Pour in the cornstarch diluted in water. Simmer for few minutes and remove from heat.
Arrange fish is a serving platter, pour in the sweet and sour sauce. Garnish with slices of pineapple and green onions. Serve hot. Enjoy