Smear fish with lemon juice, salt and pepper. Sit for 15 minutes. Fry fish in hot oil until brown and cooked through. Remove, drain the oil.

Sauté onion and garlic until aromatic. Add KEWPIE Salad Dressing Spicy Tomato and chicken stock stir until thickened.

Add pineapple, red capsicum, yellow capsicum, salt and pepper. Stir and cook until done.

Prepare fish on plate, drizzle with the sauce. Serve with warm rice.