1 lb. fish
Cornstarch
1/2 c. flour
1 egg
1/2 c. water
Salt
Oil for deep frying
1/3 c. brown sugar
1/3 c. vinegar
1/2 c. pineapple chunks
1/2 carrot (shredded)
2/3 c. sweet pickles
1 tomato, cut in wedges
1 1/2 tbsp. cornstarch dissolved in 1/2 c. water

Cut fish into pieces 2 x 1. Dredge in cornstarch and allow to dry slightly on waxed paper. Make batter of 1/2 cup flour, 1 egg, 1/2 cup water, and salt.

In separate small pot dissolve brown sugar and vinegar over medium heat. Stir up cornstarch in 1/2 cup water; add to pot and stir thoroughly. Add remaining ingredients. Cook 3-5 minute until sauce is clear, not cloudy. Reserve.

Fill iron skillet or wok half full with oil. (I use less.) Turn heat very high. The oil must be very hot. Place 8-10 pieces of fish in batter. Use fork and place fish in hot oil. Cook 2 minutes each side.

Remove to towel and cook more. Repeat until all the fish is cooked. Serve over brown rice, then sauce on top with soy sauce. This is very good!