Friday, July 1, 2022



50 gm capsicum

50gm red bell pepper

1tbsp tomato paste

1 cup fish stock

1kg fish boneless

100gm white mushroom

100gm pineapple

100gm tomatoes

10gm chilli

2 eggs

3tbsp soy sauce

2tbsp white vinegar

1tnsp corn flour

Oil to fry

Salt and pepper


1. Fillet fish and cut into even size. Make a batter with corn flour and eggs.

2. Heat oil in a pan. Deep fish in the batter and fry to a golden brown.

3. Cut capsicum, tomato, mushroom, chilli and pineapple.

4. Put fish stock in a pan; add soy sauce, vinegar and tomato paste.

5. Bring the mixture to boil, stir in corn starch and cook over low heat, stirring constantly until thickened.

6. Add all the cut vegetables and pineapple, cook for few minutes.

7. Finally add the fried fish. Cook for some time and simmer. Season to taste with salt and pepper.


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