- Dredge fish in rice flour. Heat oil in wok and fry fish until golden both sides. Set aside after.
- In a hot wok, add oil and sauté pounded ingredients and bird eyes chillies till fragrant. Add grinded chillies and Kimball Chilli Sauce till oil comes out.
- Add Kimball Traditional Spaghetti Sauce, pineapples, tomatoes and water.
- Season sauce with vinegar, salt and sugar. Add spring onion and toss well.
- Pour sauce over fish & ready to be served.