6tbsp tomato ketchup, 2tbsp rice wine vinegar, 4tsp soy sauce, 2tsp Thai fish sauce, 3tbsp sunflower oil, 1 onion, sliced, 6cm ginger, finely chopped, 3 large garlic cloves, chopped, 1 small green pepper, sliced, 1 finger length dried red chilli, deseeded, broken into 3 pieces, 250g cubed fresh pineapple, 2tsp cornflour, Freshly ground salt and pepper, 4 x 150g mackerel fillets, cut into 4cm pieces, 4tbsp cornflour, 1tsp sea salt,Sunflower oil, for shallow frying
METHOD: Combine the tomato ketchup with the rice wine vinegar, soy sauce, fish sauce and 175ml water. Leave to one side while you prepare the base for the sauce.
Heat the oil in a frying pan and add the sliced onion followed by the ginger, garlic and green pepper - fry for two to three minutes.
Add the broken up chilli along with the pineapple, salt and lots of freshly ground black pepper. Stir well and add the combined sauce ingredients to the pan while still over the heat and cook for three to four minutes until the pineapple has softened.
Mix the cornflour with enough cold water to make a slack paste and stir into the sauce. Season with salt and plenty of ground black pepper, and simmer for one to two minutes until thickened and glossy.
For the fish, mix the sea salt with the cornflour and use to coat the mackerel. Dust off any excess flour and shallow fry in hot oil for three to four minutes until golden and crisp. You might need to do the frying in batches. Drain the mackerel pieces on kitchen paper.
Warm the sweet and sour sauce and divide three-quarters of the sauce between four plates. Top with the fried fish pieces and spoon over any remaining sauce. Serve straight away.
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