Sweet and sour fish

Ingredients:

• 5 beefsteak tomatoes
• 750 gr kandra fillet, cut into blocks
• 200 gr blom
• 1 tablespoon baking powder
• 100 g maizena
• Half a pineapple, diced
• 5 tomatoes, cut into wedges
• 1 yellow pepper, in strips
• 1 green pepper, in strips
• 5 tablespoons chili sauce
• 1 tuber ginger, size of one inch
• 1 onion, cut into large wedges
• 5 cloves garlic, sliced
• 3 tablespoons brown sugar
• 5 sprigs of leek, cut into rings
• 1 tablespoon tomato puree
• Salt
• Black pepper

Preparation:
Fry the ginger briefly with the garlic and tomato puree. Add the briune sugar and 500 ml of water.
Let this be reduced a little. Then add the chili sauce and let it boil for a while. Bring
to taste with salt and black pepper.
Mix the blom, baking powder, cornstarch, pinch of salt and black pepper together. This will get the fish. Pollinate
well and then fry golden brown in oil.
When you have fried almost all the fish, add the peppers, pineapples, tomatoes and onions to the boiling sauce so that
they soften slightly.
You can now choose to turn the fish through the sauce or pour the sauce over the fish. Garnish
with the rings of leeks and serve with white rice.