Instructions: 1. Dust tialapia (tilapia) in cornstarch; deep fry until golden brown; set aside.

2. To make sweet and sour sauce; combine sugar, vinegar and pineapple juice; bring to boil.

3. Thicken sauce with cornstarch and water mixture; add ketchup and Hawaiian chili pepper to sauce.

4. Saute bell peppers and fruits in butter; add to sweet and sour sauce.

5. Pour sauce over cooked fish and garnish with Chinese parsley and green onion; serve.

(Tilapia is a muscular fish with omega-3 oils. Substitutes for tilapia: scrod, hake, haddock, halibut, tilefish, monkfish, grouper, snapper, sea bass. -Pat)

about Sam Choy : "I love cooking. Food has been my life," says Sam Choy, who was born in Laie on the North Shore of Oahu. When Sam was in the elementary school, he looked forward to helping his dad with the Saturday luaus, which his father catered for as many as 800 people at a time. Sams Chinese father made sure his children had plenty of soups and dishes to choose from. His Hawaiian-German mother made her favorite dishes available. Sam inherited much of his appetite for island food from his father, who ran the family restaurant called Sams Place located in Laie.

The only drawback about being a chef, says Sam, is not getting invited out for home-cooked meals. Instead everyone says, "Why dont we go out to a restaurant?" Sams nouvelle tropical culinary style probable evolved from his "chop-suey" background. He used the freshest ingredients possible to flavor his international dishes. His culinary talents have taken him to Cologne, Germany, to prepare a regional dinner for Governor John Waihee and his guests at a well-attended international food show. Sam also has his first-ever Cookbook, Sam Choys Cuisine Hawaii.

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