Heat oil in clay pot or flameproof casserole and stir fry garlic
and shallots for about 1 minute, or until fragrant. Add seafood and stir fry very gently so that fish fillet does
not break up. Cook for 2-3 minutes, then add Sweet and Sour Sauce or
Vietnamese Hot Sauce and fish sauce with stock or water. Blend well and bring to the boil cover and simmer gently for 3-4 minutes, then remove the lid and
turn off the heat. Garnish with spring onions and pepper and serve hot straight
from the pot.
It is not essential to use as many as 5 different types of fish for this
dish; if preferred, use any combination for 2 or 3 types.