Season the fillets with salt and pepper, coat them with breadcrumbs, and fry. Keep warm.
Sauté the chopped onion with garlic, chopped tomato, chili, ketchup, and sugar. After a few minutes, add the broth and cornstarch.
Place the fish fillets in the pan, over the sauce. Add the green onions on top and let them cook for 5 minutes. Serve with white rice.
