Score the flesh of the fish at intervals of about 3 cm on both sides. This will make it easier to cook through. While the oil is heating in a wok or large frying pan, dust fish with the seasoned flour.

Deep-fry the fish, turning once. Remove from the oil and drain, then place on a serving platter.

Combine the water, vinegar, sugar and tomato sauce in a saucepan. Add vegetables and bring to the boil. (If using pineapple pieces, add at the last minute and allow to heat in the sauce before pouring over the fish.)

Make a paste of the cornflour in a little water, then stir into the vinegar and sugar sauce to thicken it. Add sesame oil. Season. Serve with fish with rice or any side you like.
Springkel with sliced spring onion and capsicum.