Sweet And Sour Fish Fillets

Most sweet and sour recipes involve breaded seafood or meats and then deep-frying them. I make this sweet and sour fish fillet healthier by steaming the fish. The pineapple juice will add the natural sweetness for this dish.
Ingredients:
For the fish:
Two-4 oz tilapia or cod fillets, cut into bite-size pieces (about 1 inch squares)
2 tsp soy sauce
2 tsp cooking wine or dry sherry
1 tsp mirin
1 green onion, chopped

For the sauce:
1/4 cup rice vinegar or red vinegar
1/2 cup chicken stock
1/2 cup pineapple juice
1 tbs brown sugar
1 tbs ketchup
2 tsp cornstarch
Other ingredients:
2 tbs oil
1/4 cup of equal amounts of red,  and yellow sweet bell peppers, cut into bite-size pieces
1/4 cup white onion, cut into bite-size pieces
1/2 cup fresh or canned pineapple, cut into bite-size pieces
1 plum tomato, cut into bite-size pieces
1 tsp minced ginger
1 tsp minced garlic
Garnish with cilantro and green onions, chopped

Directions:

Place fish fillets on a plate and cover with all the fish ingredients (marinate for 15 min.).

In a bowl, whisk all the sauce ingredients to combine. Set aside.

Place all the vegetable ingredients on a plate. Set next to the stove.

Place the fish on the steamer and steam for 15 minutes or until fish can flake easily with a fork.

While fish is steaming, heat wok with 2 tbs oil over high heat.

 Add ginger, garlic and white onion and cook until fragrant (about 3 minutes). Add bell peppers, pineapple and plum tomato. Stir for 3 minutes.

Add sauce and cook until sauce thickens.

Throw in cilantro and green onions.

 Pour over fish.