One whole fish, such as a small mackerel or pomfret (Or you can choose to use fish fillets)

4 tomatoes, quartered

1 onion, skinned and cut into thick slices

1 red bell pepper, sliced into strips 1 green bell pepper, sliced into strips

3-4 whole garlic cloves, skinned

Sauce:

1 tablespoon tomato paste or ketchup

1 tablespoon rice vinegar

1 tablespoon sugar

1 tablespoon cornstarch

1 cup water to combine the ingredients to make a slurry

Clean and pat the fish dry. Heat up oil in a frying pan and slowly fry the fish until golden brown. Set aside.

Pour off the fishy oil and add a spoonful of fresh oil. Fry the whole garlic gloves till golden brown. Add onion slices, followed by the tomatoes and bell pepper.

Keep the pan on high heat while stir-frying. That will keep the vegetables crisp, and not stew.

Combine sauces and water and stir well to mix the slurry.

Pour over the vegetable and quickly toss. Adjust seasoning with salt and pepper. Pour over the fried fish.