Prepare sweet and sour sauce. Just mix the sugar, rice vinegar and ketchup until the sugar is completely dissolved.
Let's get on with the vegetables.
Pepper is cleaned of seeds and white partitions. Cut the pepper into lozenges.
(A little secret. I bought chili peppers at the store. He was green. I forgot to put it in the refrigerator. In the morning, the pepper turned yellow. Here's how it happens.)
Cut the onion into quarters, each quarter into halves and disassemble into feathers. Do not use the rigid bottom part.
Finely chop the garlic or pass it through a press. As you like.
We check the fish fillet for a bone, which we remove if we find it.
Cut the fillet into small cubes. Approximately 3x3x3 cm. no more.
Roll the fillets in corn starch.
Pour the starch into a container, put the fillet pieces, close the lid, shake well until cooked.
Fry the vegetables in well-heated oil.
5 minutes, no more. Vegetables should remain, say, "al dente".
If there is no peanut butter, take a simple refined one.
Transfer the vegetables to a separate plate.
Fry the fillets in the oil in which the vegetables were passivated.
Fry until golden brown, but not too much. Do not over-dry the fish. Fry in portions so that the oil does not cool down.
Place the fillets on a napkin.
Add a little oil to a clean wok, pour in the prepared sauce, heat it up and let it thicken a little.
Add the fried vegetables and fish to the wok. Mix everything carefully. Let the vegetables and fish warm up for a couple of minutes.
Turn off the fire.