kraphong khao priao wan - sweet and sour fish

This is prepared from steaks of kraphong khao (sea bass), but you could 
easily use another fish (it works very well with shark steaks). 

You can cook the fish in a electric deep frier if you wish (high heat is 
not required). 

The swwet pepper (prik wan) is a Thai equivalent of the bell pepper, but 
is slightly less bitter. If you can't get rice wine, use a drinkable dry 
sherry. 

You require 4 half inch thick fish steaks.Prepare a marinade consisting of:--

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

and dredge the fish in it, and leave to stand for about an hour so that 
the fish is infused with the flavour. 

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
-- 

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 

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.