Preparation Time
![Preparation Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico1.png)
15 minutes
Cooking Time
![Cooking Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico2.png)
25 minutes
Serving Size
![Serving Size](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico3.png)
6 persons
![Product Image](https://kimball.com.my/wp-content/uploads/2021/10/recipe-standard-size-2.jpg)
Ingredients
"- 1 fish, scored and butterfly
- Rice Flour
- ½ cup oil, for frying
- Ingredients A (pounded)
- 2 tbsp oil, for sauté
- 4 cloves garlics, pounded
- 6 shallots, pounded
- 3 bird's eye chillies, bruised
- Ingredients B
- 3 tbsp grind chillies
- 1 tbsp Kimball Chili Sauce
- Ingredients C
- 4 tbsp Kimball Traditional Spaghetti Sauce
- ¼ pineapple, diced
- 1 tomato, cut into 8 wedges
- Water
- Ingredients D
- 2 tsp anchioves powder
- vinegar, to taste
- salt, to taste
- sugar, to taste
- 1 stalk spring onion, chopped
Method
"- Dredge fish in rice flour. Heat oil in wok and fry fish until golden both sides. Set aside after.
- In a hot wok, sauté ingredients A until fragrant. Add ingredients B till oil comes out.
- Add in ingredients C and season sauce with ingredient D. Add in spring onion and stir.
- Pour sauce over fish & ready to be served.