Ingredients

Steps

• Pat the fish dry and season with salt, pepper, and a dusting of flour.
• Drain the tomatoes, reserve half of the juice, and chop the flesh.
• Heat olive oil in a wok and pan-fry the fish for 3 to 5 minutes per side until brown.
• Remove the fish and stir-fry the garlic and shallots in one tablespoon of oil for one minute.
• Add tomatoes, juice, rice wine, soy sauce, chilli bean sauce, and sugar, then simmer for five minutes.
• Pour the sauce over the fish, garnish with basil, and serve.