Heat a large frying pan over high heat with a touch of oil and arrange half or the amount depending on the capacity of the vegetables and cook for 3 minutes without moving them, then season with a touch of salt and pepper. Stir and cook for a longer time until golden brown.
For the sauce, combine the evaporated milk with the yellow chili paste, the turmeric, and the crackers in a juicer jug. Process until completely ground and get a semi-thick sauce. Take this preparation to a pot or pan and cook over medium heat, stirring from time to time, until you get a creamy preparation.
Finally, when everything is ready, prepare the fish in a pan over high heat with a touch of oil for 2 minutes. When you see that the cooking progresses halfway from its edge, season with salt and pepper plus a few drops of lemon juice. Flip and repeat the same in time and seasoning. Make sure that it is cooked by checking it with the thermopro thermometer.
