Ingredients:

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

Sauce:
1 onion, chopped,
1 green bell pepper, chopped
1/3 cup sugar
2/3 cup tomato ketchup (or Thai ketchup)
1/4 white rice vinegar
4 tablespoons rice wine
1/2 cup fish stock (or water)
1/2 cup pineapple pieces

Methods:

Marinade:
Dredge the fish in the marinade,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 rice flour to thicken the sauce,then add the pineapple and heat through.