Spicy Fish fillets with Sweet and Sour Sauce

This is another popular recipe from my family's restaurant, the Vietnam Little Home, I scaled down the quantity of ingredients and moderated the recipe into simple instructions for preparing this hearty meal at home. Enjoy!
Ingredients:
Marinade:
1/2 lb fish fillets (catfish, sole, blue fish or tilapia), sliced into 2 inch pieces
1 tbs cooking wine
1/2 tsp salt

Vegetable:
1 ripe tomato cut into wedges
1 cup white onions, sliced into thin strips
Spices:
1 tbs fresh chopped ginger
1 tbs garlic, minced
2 dry red chilies

Coating:
1 egg, beaten
2 tbs water
1 tbs cornstarch
1 tbs all purpose flour

Sauce:
1 tbs cooking wine (dry sherry)
2 tbs ketchup
2 tbs rice vinegar
1 tsp honey
1 tsp sugar
1 tbs soy sauce

Thickening:
1/2 cup water
2 tsp cornstarch

Garnish with green onions, cilantro

Directions:
Marinate fish with wine and salt for 30 minutes.
Have all the ingredients ready in separate bowls next to the stove. Heat oil for frying. Dredge fish in coating completely.

 Place in the hot oil and fry until brown on both sides (this should take about 5 to 8 minutes).

Remove from the pan and set aside on a warm serving plate. Drain all but 2 tbs of the oil from the pan. Add the spices and then stir for a few seconds or until fragrant. Add the white onions.

 Stir again and add the tomato wedges.

Pour the sauce into a hot wok. Re stir again and bring to boil. Let cook an additional minute or so.

 Add the thickening to the tomato sauce and bring to boil again. Continue to cook sauce until thickened.

Pour over fish and sprinkle with green onions and cilantro. Serve with rice.