Instructions: Combine the batter ingredients in a medium bowl; set aside

Place a wide nonstick frying pan over medium-high heat until hot. Add 2 tablespoons of the vegetable oil, swirling to coat the surface. Dip the fish pieces into the batter, letting the excess drip off. Add half the fish to the pan and cook until lightly browned, about 2 minutes on each side. Lift out and drain on paper towels; keep warm. Add 1 tablespoon of oil to the pan and cook the remaining fish.

After all the fish is cook, heat the remaining 1 tablespoon of oil in the same pan until hot. Add the ginger, garlic, and green onion and cook, stirring, until fragrant, about 10 seconds. Add the bell pepper and rice, separating the grains of rice with the back of a spoon. Reduce the heat to medium; cook and toss for 1 minute. Add the broth, soy sauce, sesame oil, and white pepper and cook, stirring, for 3 minutes. Toss with half of the pineapple pieces; keep warm. Meanwhile, bring the sweet and sour sauce and the remaining pineapple pieces to a boil in a small saucepan over medium-high heat. Pour the sauce over the fish and serve the fried rice on the side.

This recipe yields 4 servings.

Tips: If bottled sweet and sour sauce is too thick, add a small amount of pineapple juice.

Rock cod or other mild white fish fillets can be used in place of red snapper.

Comments: Sweet and sour lovers, this ones for you. And its as easy as 1-2-3: Batter and pan-fry the fish fillets; meanwhile, heat some sauce from the fridge; then stir up some fried rice in the same wok you used to cook the fish.

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