Wash the fish and pat dry.
Cut into one-inch cubes.
Set aside.
In a mixing bowl combine the cornstarch, three tablespoons water, soya sauce, salt and pepper.
Mix well.
Stir in the fish and let it marinate while you prepare the sauce.
In a saucepan combine the apricot nectar, brown sugar, catsup, vinegar and Worcestershire sauce.
Bring to boil over high heat.
Reduce heat and simmer slowly, stirring, until slightly thick- ened.
Combine the one tablespoon cornstarch with the one table- spoon water and stir into the simmering sauce, stirring constantly, until slightly thickened.
Keep the sauce warm.
Heat the oil in a skillet and fry the fish until nicely browned.
Transfer the fish to a large serving dish.
Arrange in layers over the fish the pineapple, green pepper, tomato, and bananas, if used.
Cover with the sauce.
Serve hot.