Step 1

Marinate the fish. Pat the fish dry with a paper towel. In a mixing bowl, add the cubed fish, sesame oil, garlic powder, salt and white pepper. Mix until evenly combined and set aside.

Step 2

Make the sweet and sour sauce. In a mixing bowl, add the water and cornstarch and mix until combined. Then add in the pineapple juice, ketchup, brown sugar, rice vinegar, and salt. Mix until combined. Then set aside.

Step 3

Heat the oil. In a deep pan or wok, heat enough oil to cover about 1/2 to 1 inch of the pan over medium-high heat. When the oil reaches 375°F (190°C) it is ready.

Step 4

Mix the coating ingredients and coat the fish. In a small bowl, add the all-purpose flour, cornstarch, and baking powder. Mix until combined. Then coat the fish in the mixture. Carefully shake off any excess.

Step 5

Fry the fish. When the oil is ready, fry the fish in batches until they are golden brown about 2-3 minutes on each side. Make sure to keep the oil between 350°F-375°F. Then using a spider strainer or slotted spoon transfer the fish onto a wire rack placed over a lined baking sheet to drain any excess oil.

Step 6

Cook the aromatics. In a wok or large skillet, heat 1 tablespoon of oil over medium-high heat until hot. Then add the ginger, garlic, and onions and cook for 30 seconds until fragrant.

Step 7

Add the bell peppers and pineapple. Next add the bell peppers and cook for 30 seconds. Then add the pineapple and cook for an additional 30 seconds.

Step 8

Add the sauce. Then add the sauce and toss to combine. Cook the sauce until it begins to simmer and thicken for about 1-2 minutes.

Step 9

Serve. Pour the sauce over the fried fish, garnish with sesame seeds, and serve with white rice and enjoy!