Rainbow Hot & Sour Fish


  • 400g (2 - 3 pcs)   fish
    1 tomato, cut into bite-sizes
    2 lady's finger, cut into bite-sizes
    ½ aubergine (brinjal), cut into bite-sizes
    ½ slice pineapple, cut into cubes
    ½ lemon, squeezed into juice
    ½ bottle (105g) Woh Hup Mee Siam Paste
    1 cup water
    1 red & green chilli, cut
    1 tsp sugar
    Pinch of Salt
    Vegetable oil for shallow frying


    • Marinade fish with 2 tsp lemon juice and salt for 30 minutes.
    • Shallow fry aubergine until soft and lightly browned. Set aside.
    • In a saucepan, mix together Woh Hup Mee Siam Paste with water and sugar to boil.
    • Stir in fish, tomato, lady's finger, chilli and pineapple. Cook until vegetables turned soft.
    • Pour in remaining lemon juice. Add cooked aubergine.
    • Serve hot. Scrummy!