1. Marinate the fish with the chilli sauce, both kinds of soyabean sauces, vinegar, sugar, salt, ginger paste and lime juice.
2. Heat the oil in a kerahi or skillet, preferably non stick. Fry the green chillies till aromatic, about 30 seconds. Add the capsicum and onion and stir fry over high heat for 30 seconds.
3. Add the fish alongwith its marinade. Toss for 5 minutes. Add 1/2 cup stock and cook uncovered for 5 minutes, by this time the fish will be done.
4. Mix the cornflour with the remaining stock and add, stirring well. Cook till the gravy is thick and glossy.
5. Remove and garnish with more green chillies and capsicum juliennes.
6. Serve with sautéed noodles.

Variation: Boneless chicken nuggets can be cooked the same way. But chicken will take 8-10 minutes extra