Asian Baked Fish with Vegetables

1 kg red snapper fish, cleaned

125 g, cut into slices

1 stick celery, small size, cut into slices

1 1/2 cups water or 375 ml

For the sauce:

1 tablespoon fresh ginger, cut into thin strips

1 teaspoon garlic, crushed

1 small green chili pepper, chopped

2 tablespoons light soy sauce

3 tablespoons thai sweet chili sauce

3 cups water or 750 ml

2 cubes MAGGI® Chicken Less Salt Bouillon

1 1/2 tablespoons corn flour

1 teaspoon sugar

1/4 teaspoon ground black pepper

1 medium carrot or 150 g, cut into thin strips

1 cup snow peas or 80 g, cut lengthwise

1 small red bell pepper or 100 g, cut into strips

1/2 cup fresh baby corn or 50 g, cut into halves lengthwise