Instructions: Cut fish fillet into 2- by 2-inch pieces. Score flesh side of fish with shallow diagonal cuts; score again at a 90 angle to the first cuts, keeping skin intact.

Combine fish and marinade ingredients in a bowl; stir to coat. Let stand 10 minutes.

Dip fish pieces in egg, then coat all surfaces with flour. Shake to remove excess; set aside. Combine sauce ingredients in a bowl; set aside.

Heat cooking oil for deep-frying over medium heat. Add fish pieces, flesh-side down; deep-fry 2 to 3 minutes or until golden brown. Remove and drain on paper towels. Arrange on a serving plate.

Heat 1 tablespoon cooking oil in a hot wok over medium heat. Add onion, ginger, and red chile; stir-fry until fragrant. Add pineapple and sauce; cook 30 seconds. Add cornstarch solution; cook, stirring, until sauce thickens. Pour sauce over fish and sprinkle with pinenuts.

This recipe yields 4 to 6 servings.

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