1Whole sea bream or sea bassor 4 basa or catfish slices
120mlGroundnut oil or other neutral-tasting oil, plus an extra 2tbsp
For the sauce
4Medium onionssliced thinly
135gStandard tin of chopped tomatoes
1tbspChicken or vegetable bouillonor 1/4tsp MSG
For the garnish
Handful of coriander leaveschopped
Rice to serve
Mix the salt, flour, turmeric and MSG in a large dish, then add the fish. Turn the fish over in the seasonings, making sure it is thoroughly coated. Heat the 120ml of oil in a wok or large frying pan over a high heat until sizzling, then carefully add the fish. Fry for two to three minutes on each side. Remove the fish using a slotted spoon and set to one side on a dish.
In the same wok, heat the remaining two tablespoons of oil over a high heat and add the sauce ingredients. Fry for five minutes, tossing and stirring regularly. Turn the heat down to medium-high and continue to fry for another 10 minutes. Add the fish and the chillies, and toss gently in the sauce. Dish up on a platter, scatter the coriander leaves on top and serve with steamed rice.