1 kilo fish slices
salt, pepper, vetsin to taste
1/2 cup flour for dredging
oil for frying

SAUCE:
2 cloves garlic, pounded
1 piece ginger (thumbsize) cut into strips
1 piece onion, sliced
2 pcs. red pepper, cut into squares
1 small carrot, sliced
1 stalk celery, sliced diagonally
1/2 cup vinegar
1/2 cup juice of pineapple
1/2 cup sugar
1/4 cup tomato sauce
1/2 cup pineapple chunks
2 pcs. tomatoes, quartered
1 tbsp. cornstarch dissloved in 1/4 cup water
salt, pepper, vetsin to taste
green onions curls for garnishing

Season fish. Dredge in flour and fry until golden brown. Place in serving dish. Set aside.

Sauce:
Saute garlic and ginger in oil. Add onions, pepper, carrots and celery. Continue to stir fry. Add vinegar, pineapple juice, sugar and tomato sauce. Continue to simmer for 5 minutes. Season to taste. Add cornstarch, pineapple and tomatoes. Cook until it thickens. Pour on top of fish in serving dish. Garnish with green onions.