This is nice with pineapple chunks, but I don’t have stock in my pantry, hence I just settle with what I had. Pureed carrot is added to thicken the sauce instead of cornstarch. It has that mild sweetness that balances sharpness of the vinegar and tomatoes.
2 Fish Fillets (cut in cubes) any fish with flesh
2 cloves garlic (finely chopped)
1 large white onion (cut in cubes)
1 Red bell pepper/capsicum (cut in cubes)
1 yellow bell pepper/capsicum (cut in cubes)
2 large tomatoes (cut in cubes)
1 carrot (cut in florals)
1 carrot (pureed)
3 tablespoons tomato paste
1 teaspoon sugar
4 tablespoons vinegar
½ cup flour (for coating the fish)
Salt and pepper
Oil for frying and sautéing
1. Slice the vegetables and puree 1 carrot using a blender or food processor.
2. Season the flour with salt and pepper and coat the fish with the flour mixture. Shake off excess flour from fish and shallow-fry them in a moderate fire until golden brown. Drain in kitchen paper towel.
3. Sauté garlic and onion in a sauce pan. Add half of the cubed tomatoes; reserve the half for the last addition so they don’t wilt.
4. When the tomatoes are wilted, add a little bit of water, vinegar, and sugar.
5. Add the bell peppers
6. Add pureed carrots. Stir well occasionally.
7. Add tomato paste and season with salt and pepper
8. Add tomatoes
9. Add the fried fish and let it simmer for about 2 minutes. The consistency must be thick.