Bangkok Sweet and Sour Fish

3 tbsp canola oil
1 lb firm white fish (Tilapia OK)
3 tbsp cornstarch
3/4 tsp salt


Sauce:
1 tbsp oil
1 green bell pepper, chopped into 1/4 inch pieces
1 tomato, chopped into 1/4 inch pieces
1/4 cup onion, chopped into 1/4 inch pieces
1/4 cup Kikkoman Thai Style Chili Sauce
1 tbsp pineapple juice (from can of chunks)
1 can (8 oz) pineapple chunks, drained
2 tsp soy sauce

In large skillet, heat 3 tbsp canola oil. In a bowl, mix cornstarch and salt together. Coat 1 lb firm fish filets with mixture. Cook in skillet two minutes on each side and then plate.

In same pan, heat 1 tbsp canola oil, add green bell pepper, onion and tomato and cook 2 minutes. In a bowl, stir in 1/4 cup Kikkoman Thai Style Chili Sauce, 2 tsp soy sauce and 1 tbsp pineapple juice from can of chunks. Add to pan. Drain pineapple chunks and add to mixture. Stir until blended and heated through. Serve sauce over fish.

Serves 4

Note: Recipe from the back of Kikkoman Thai Style Chili Sauce bottle.