Instructions: Wrap fish in cheesecloth and place on a rack over hot water so that fish does not touch the water. Cover and steam about 25 minutes, until fish is firm. Arrange on a serving dish.

Meanwhile, combine pineapple juice, vinegar, sugar and water in a heavy non-reactive saucepan over medium-high heat. Bring to a boil. Whisk in cornstarch and soy sauce. Add remaining ingredients and simmer 3 to 4 minutes until peppers turn bright green. Serve sauce over fish.

This recipe yields 8 servings.

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