1. First, remove the fish from the freezer and let it thaw. Once the fish is partially thawed, you can cut it into bite-sized pieces. If any liquid accumulates, discard it and pat the fish dry – for instance, with a paper towel.

2. Prepare a thick batter using the flour, cornstarch, eggs, and water. Season the fish with some salt and pepper, then add it to the batter. Each individual piece of fish should be completely coated in the batter. At this stage, you can also go ahead and prepare the rice. It typically takes a bit longer to cook. If you are using microwave rice, you can wait to prepare it until just before serving.

3. Heat up a frying pan (or saucepan) with a generous amount of oil – the fish pieces should be able to »float« in the oil without touching the bottom too much. Deep-fry the fish in the hot oil in batches. Do not add too much at once, or the oil temperature might drop too much. The fish pieces should get a nice golden-yellow color – 1–2 minutes per batch should be enough. Remove the fried fish pieces from the oil and let them drain on a wire rack or paper towels.

4. Drain the canned pineapple, reserving the juice. You need about 150ml for the sauce. If the can does not contain quite that much juice, simply top it up with water. Cut the drained pineapple into pieces (or simply purchase pre-cut pineapple chunks).

5. For the sauce, mix the water, ketchup, honey (or maple syrup), both types of soy sauce, rice vinegar, pineapple juice (from the can), and cornstarch in a bowl. Set the mixture aside.

6. Peel the onion, cut it in half, and slice it into wedges. Clean the bell pepper and cut it into bite-sized pieces.

7. Heat a little oil in a large frying pan. Add the onion and sauté until soft and glossy. Next, add the bell pepper and stir-fry for 1–2 minutes. Next, add the chopped pineapple and briefly stir-fry it as well. Once the veggies got a little color, add the sauce mixture and let everything simmer for 2–3 minutes, stirring constantly over slightly reduced heat. The sauce should start to thicken during this time.

8. Add the pieces of Pangasius fish and heat them up in the sauce for 2–3 minutes, turning them frequently, while allowing the sauce to continue thickening. If the sauce becomes too thick, you can add a little extra pineapple juice or simply some water to thin it out. Arrange the fish and rice together on plates or in bowls, and garnish to your liking with some toasted sesame seeds and sliced ​​green onions (optional).