Ingredients:

• 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 Singapore Mee Siam Paste
• 1 cup water
• 1 red & green chilli, cut
• 1 tsp sugar
• Pinch of Salt
• Vegetable oil for shallow frying

Preparation:

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