Hot Spicy, Sweet and Sour Chili Fish with Pineapple

Recipe:

3 pcs of fish fillet - Asian Basa, Cod, Tilapia are fine
1 tbs of tomyam paste (from Asian stores)
1 tbs of chili powder
1 tbs of tumeric powder
1/2 cup of onions sliced
1 cup of pineapple cube or sliced in triangles (see picture)
a few slices of chili or red pepper
1 piece of dried chili (for flavour or decoration)
1/2 cup of vegetable oil
1 cup of chicken stock or 1 can.

Method:
In a wok, heat a tbs of oil. Fry the onion, red pepper, dried pepper, pineapple until onions are soft or translucent. Add tomyam paste, chili powder, tumeric powder and fry for 1 min. Add 1 cup of chicken stock. When stock is boiling, add the fish fillet and cook for about 3 mins until fish is just cooked (do not overcook fish or seafood as the texture will become hard or rubbery )..

Serve hot with white rice.