Sea Bass in Three Flavours by Masneah Masrupi

Corn flour
Oil for frying
Clean the fish and coat it with the corn flour and deep fry it. Put aside.
2 onions (diced)
6 garlic (bashed)
10 bird’s eye chillies (I substituted with green and red chillies)
1 in ginger (julienne)
1 tomato
½ capsicum
I added some fresh mushrooms
Canned pineapple (I used fresh pineapple) – cubed
4 tbsp tomato sauce
4 tbsp thai chilli sauce (I substituted with chilli paste)
2 tbsp oyster sauce
2 tbsp fish sauce (I substituted with plum sauce)
Sugar to taste.

Saute the onions, garlic and ginger.
Add in the chilli paste. When it is done, add all the other sauces. Add some water and simmer. Add in the pineapple cubes and simmer again.
Add in the capsicum then the mushrooms.
Add in the sliced tomatoes, green and red chillies.
Pour the sauce over the fried fish. Garnish with coriander leaves.
**Note: The original recipe calls for lemon grass, kafir lime leaves and Chinese parsley. I omitted these. For the Chinese parsley, I substituted it with coriander leaves.