Heat a tablespoonful of vegetable oil in a pan. Saute the onion, tomato and garlic for about two minutes or until the onion and tomato are slightly softened.
Add the chayote, bell pepper and sugar. Stir. Add a couple of tablespoonfuls of water. Season with salt and pepper. Stir. Cover and cook until the chayote is tender but not mushy. Should take about seven to eight minutes.
Meanwhile, in another pan, heat the remaining tablespoonful of oil.
Pan fry the “fish fillets” just until heated through and lightly browned. Set aside.
When the vegetables are done, divide into two portions and add one portion to the the pan fried “fish fillets” (I tossed the other half of the vegetables with the pork — see below). Toss. Taste. Adjust the seasonings, if needed.
Sprinkle with chopped parsley (optional) before serving.