SWEET AND SOUR FISH

1 lb. halibut, cut in strips 1 egg, beaten 1 tsp. salt 1 tsp. sherry 3 tbsp. flour 1 tbsp. cornstarch SAUCE: 1/4 c. rice vinegar 1/3 c. sugar 3 tbsp. soy sauce, light 2 tbsp. cornstarch in 1/3 c. water 1 can pineapple chunks (8 oz.) 2 oz. Chinese pickles 1/2 green pepper, cut in chunks 1 tomato, sectioned Pat halibut dry with paper towels. Dip halibut in mixture of beaten egg, salt and sherry. Roll in combination of flour and cornstarch; deep fry until golden brown. Set fish aside. Mix juice from canned pineapple, vinegar, sugar, soy sauce and cornstarch. Bring to boil. Add pineapple chunks, Chinese pickles, green pepper and cook for 1 or 2 minutes. Add sectioned tomato. Pour sweet and sour sauce over deep fried fish just before serving.