Sweet and Sour Fish
|Whole fish/Fish fillets||1 Pound (450 Grams, Preferably Cod, Haddock Or Sea Bass)|
|Carrots||4 Ounce, peeled and diced (110 Grams)|
|Peas||4 Ounce (110 Grams)|
|Mangetout/Green pepper||4 Ounce, trimmed (110 Grams)|
|Oil||2 Pint (1 Liter, Preferably Ground Nut)|
|Cornflour||4 Ounce (110 Grams)|
|Spring onions||2 Tablespoon, finely chopped|
|Ginger||1 Tablespoon, finely chopped|
|Chicken stock||10 Fluid Ounce (300 Milliliter)|
|Light soy sauce||1 Tablespoon|
|Dry sherry/Rice wine||2 Tablespoon|
|Tomato paste||1 1⁄2 Tablespoon|
|Cider vinegar/Chinese white rice vinegar||2 Tablespoon|
|Cornflour||2 Teaspoon, blended with 2 teaspoons water|
1. If using fillets, select the ones which are 1 inch 2-5 cm or more thick, and remove the skin, if using whole fish, it needs to be cleaned and gutted, and gills removed.
2. The head canbe left on as the Chinese do or removed if preferd.
3. With a sharp knife make criss- cross slashes across the top of the fish or each fillet, make sure not to cut right through, but keeping the fish or fillets intact.
4. In a pot of boiling water blanch the carrots, peas and mangetout or pepper for about 4 minutes each.
5. Immediately after removing the vegetables plunge them into ice cold water and then drain them.
6. In a pot put all the blanched vegetables and sauce ingredients, bring it to a simmer and remove the pot from the heat.
7. In a deep fat fryer or large wok heat oil until smoking.
8. Coat the fish fillets or whole fish well with cornflour, shaking off any excess and then deep fry one by one each of the fillets (or whole fish) until it is crisp and brown.
9. Drain it on paper towel.
10. Arrange the fish fillets or whole fish on a warm serving platter and pour the re-heated sauce over the top and serve immediately.