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Turn the heat of the wok or pan on high and pour a generous amount of oil in the pan to cover the base.
When hot, add the fish in to fry for 15 minutes or until golden brown on one side.
Flip and fry for another 15 minutes or until golden brown as well. When done, transfer to a plate.
Clean the wok or pan and add 2 tbsp oil in on medium heat.
Pour in the onions to cook for 2 minutes, then add the garlic in. Stir for 30 seconds or until fragrant.
Meanwhile, mix the tomatoes, potato starch, sugar, chicken bouillon powder and salt together.
Add the tomatoes to the aromatics and mix for 1 minute before adding in the water. Stir until well combined.
Let it simmer for 2 minutes.
Serve the tomato sauce on top of the fried fish when ready to eat and enjoy with rice!