Probably the best sweet and sour sauce I have ever made, and the easiest !!!

Sauce

5 tbsp Tomato Ketchup

3 tbsp plum jam (or sauce)

3 tbsp sweet chilli sauce

Juice of 1 small lemon

2 tbsp brown sugar

½ tsp salt

Fried Fish

400 g John Dory fillets (or another firm but not oily white fish)

Vegetable oil for frying

150g Plain flour

½ teaspoon salt

Pinch of white pepper

100 ml of regular beer or lager

Stir Fry Vegetables

4 small red shallots

200g of mixed colour mini sweet peppers

1 Tomato

50 g Canned pineapple (1 ring)

1. Mix all the sauce ingredients in a saucepan and bring to a gentle boil. Turn off the heat as soon as everything is melted together, takes about 30 seconds then set aside off the heat.
2. Clean and pat dry the fish fillets with paper towels, if you leave them wet the batter will not stick to the fish. Slice into pieces about 10 cm by 3 cm.
3. Put the flour, salt, pepper and beer into a bowl and whisk the batter until smooth.
4. Add the fish pieces to the batter and stir to coat the pieces all over.
5. In a nonstick wok put in vegetable oil to about 1 cm depth. Heat the oil on a medium heat until it is hot. Test by dropping a little of the batter into the oil and if it turns golden in around 1 minute temperature is good.
6. Fry the fish pieces in small batches until they turn light brown and are just beginning to crisp at the edges. Takes about 3- 4 minutes. Add more vegetable oil as required
7. Remove with a slotted spoon onto paper kitchen towels. Repeat the process until all the fish is just fried.
8. Peel and dice the shallots into small pieces. Seed and dice the peppers and tomato and cut the pineapple into small pieces (all about 0.5 cm squared)
9. Heat the oil up again and fry the fish pieces until golden brown, takes about 2 minutes. Repeat the process until all pieces are done. Again, leave to drain on paper kitchen towels.
10. Pour the oil out of the pan, leaving around 4 tbsp of oil in the wok
11. Heat the wok again over a medium heat. When medium hot, add diced onion, fry gently for 5 minutes, then add the peppers, fry for about a minute. Add tomato pieces and stir fry for another 15 to 20 seconds.
12. Add the diced pineapple and stir fry for a few more seconds to mix well.
13. Add the sauce. If the sauce is too thick, add 2 to 3 tbsp water. The sauce should be slightly thick and sticky, not watery. Stir quickly to mix well. Bring the sauce to a gentle boil.
14. Put in the fried fish pieces, quickly toss a couple of times to coat fish evenly with sauce.
15. Serve immediately with Jasmine Rice.

Based on a recipe at:

https://www.foodelicacy.com/sweet-and-sour-fish/