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- Clean fish. Make two or three diagonal slashes across both sides of the fish. Season with salt and pepper. Leave aside for 10 minutes.
- Rub fish with beaten egg and coat with tapioca flour. Deep-fry in hot oil till cooked and crispy. Remove and place on a serving plate.
- Heat up oil, saute garlic and onions until fragrant. Add red and green capsicums and tomato. Stir-fry briskly. Pour in sauce ingredients and bring to a boil. Add thickening, then pour over fish. Garnish and serve immediately.