Ingredients:

Marinade:
2 tablespoons of rice wine
2 tablespoons of light soy sauce
2 tablespoons of wheat flour
2 tablespoons of rice flour

Sauce:
1 onion, chopped,
1 sweet pepper, chopped
a third of a cup of sugar
two thirds of a cup of tomato catsup
a quarter cup of rice vinegar (or other white vinegar)
4 tablespoons of rice wine
half a cup of fish stock (or water)
half a cup of pineapple pieces

Methods:

Marinade:
Dredge the fish in it, and leave to stand for about an hour so that the fish is infused with the flavor.

Heat oil for deep frying in a deep skillet or large wok over medium heat, and when it is hot, add the fish, turning once, until cooked through. Remove the fish, drain the excess oil, and place on the serving platter.

Sauce:
In a small pan saute the onion and sweet pepper, add the remaining ingredients, except the pineapple, and simmer until slightly reduced. Add about a tablespoon of cornstarch or rice flour to thicken the sauce, then add the pineapple and heat through. Pour over the fish, and serve with steamed jasmine rice.