Make a thick batter of 3 tbsp cornflour + flour + 1 tsp ginger garlic paste + salt + pepper powder + water

Dip the fish pieces in this and shallow fry in oil until golden brown (in small batches without crowding the pan)

Drain and set aside

In the same oil, add the onions and capsicum. When the onions start to turn pink, add the ginger garlic paste and saute until fragrant

Turn heat to high and add the soya sauce, chilli sauce and tomato sauce (keep them ready by your side to prevent the rest of the dish burning)

Mix well and reduce heat. Add the fried fish pieces

Mix well and cook on low heat. Meanwhile, mix the 1 tsp cornflour in 4 tbsp water without lumps. Add to the fish mixture and cook until the sauce thickens and coats the fish

Add chopped coriander leaves or spring onions and remove from stove

Serve chilli fish hot with fried rice