1 Whole Pomfret Fish, cleaned and cuts created on both side of the body
1 Tablespoon tumeric powder
1 tomato, diced
1 yellow onion, sliced
1/2 a green or yellow peppers, sliced (can replace with 1 red/green chilli)
6 Tablespoon Mae Pranom brand Thai Chilli Sauce http://www.paitalard.com/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/s/2/s25.jpg
** if you cannot find this, you can substitute with 3 tablespoon of any brand thai chilli sauce ad 3 tablespoon of tomato ketchup
1 stalk coriander, roughly chopped
Coat the Pomfret Fish with tumeric powder. This helps to remove the fishy smell.
Fry the fish until it is golden brown on both sides and leave it aside on the serving dish.
Use the same oil which was used to fry fish to sautee onions and peppers.
Add the thai chilli sauce and stir well.
Pour the sauce over the fish.
Garnish with coriander.