Ingredients (for 4 servings):
600 g Fish
1 tbsp. Salt
1 tbsp. Cooking wine
2 tbsp. Corn starch
2 tbsp. Tomato sauce
200 ml Water
2 tbsp. Vinegar
2 tbsp. Sugar
Green, red, yellow peppers
Pineapple
Preparation:
Clean and cut the fish into cube, about 1 cm thickness; Mix the fish fillet with cooking wine, 1 tbsp. cornstarch, 1/2 tbsp. salt, preserve them for 10 minutes.
Clean the peppers and cut them in dice.
Cut the pineapple in small pieces.
Heat the oil. Put the fish fillet into the pan, fried them until the fish fillet changes color. Set aside on paper towels.
Heat a little bit of oil in a pan, add the tomato sauce, 200 ml water, vinegar, sugar, 1/2 tbsp. salt, then add 1 tbsp. cornstarch, mix them well. Bring to boil. Add the peppers and pineapple, cook a little bit.
Then pour the sauce to the fish, serve them hot with rice.