This recipe and others can be found in the following article:
Borneo's Forest Food
Article and Location Photos by Victor Paul Borg
2 small whole fish, cleaned and scaledSaltVegetable oil1 tablespoon ginger, finely chopped3 cloves garlic, thinly sliced3 red chiles, chopped2 small tomatoes, chopped1 tablespoon tomato paste1/2 teaspoon sugar1 small can pineapple chunks or rings (if rings, chop into chunks)Salt to taste
Make diagonal slashes on the fish, rub salt into the slashes, and deep-fry the fish.
In a separate frying pan, heat the oil until hot, then fry the ginger, garlic, and chile for one or two minutes on medium heat. Add the chopped tomatoes, tomato paste, sugar, and the liquid in the can of pineapple, then lower heat, cover, and simmer for about 30 minutes, stirring every 10 minutes, until the sauce is thick and creamy. Then add the chopped pineapple, and heat through. Serve the sauce over the deep-fried fish, and serve with steamed rice.