2 carrots, cut diagonally into thin slices
1/2 c. water
1 1/2 lbs. fish fillets, cut into 1 inch pieces
1/2 c. packed brown sugar
1/3 c. vinegar
2 tbsp. cornstarch
2 tbsp. soy sauce
1 can (13 1/2 oz.) pineapple chunks
1 green pepper, chopped
Vegetable oil & cooked rice

FISH BATTER:

3/4 c. water
2/3 c. flour
1 1/4 tsp. salt
1/2 tsp. baking powder

Heat carrots and water to boiling. Cover and cook until crisp tender, 8 to 10 minutes. Mix brown sugar, vinegar, cornstarch and soy sauce in 2 quart saucepan. Stir in carrots (with liquid), pineapple (with liquid), and green pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Keep warm. Heat oil (1 to 1 1/2 inches) to 360 degrees. Prepare batter. Dip fish into batter with tongs. Fry a few pieces until golden brown, about 1 minute on each side. Drain on paper towel. Arrange on platter; pour sauce over fish. Serve with rice.