Instructions: Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 1 inch cubes. Discard any skin and bones. Set cubes aside.

In a small bowl, stir together undrained tomatoes, sugar, salt and cayenne pepper. Set aside.

Add oil to a wok or large skillet. Heat over medium-high heat (add more oil if necessary during cooking). Stir-fry onion and celery in hot oil for 2 minutes. Add pepper strips; stir-fry about 2 minutes more or until vegetables are crisp-tender. Remove the vegetables from the wok.

Add half of the fish cubes to wok. Stir-fry for 3 to 5 minutes or until fish flakes easily with a fork, being careful not to break up pieces. Remove from wok. Repeat with the remaining fish cubes. Remove all the fish from the wok.

Add the tomato mixture to the wok. Return the cooked vegetables to wok. Stir all ingredients together to coat. Cook and stir about 3 minutes or until slightly thickened. Add parsley. Gently stir in fish. Cook for 1 or 2 minutes more or until heated through. Serve immediately in bowls over hot rice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.