DEEP-FRIED WHOLE FISH AND VEGETABLE IN SWEET AND SOUR SAUCE

Preparation Method :

• Bone fish leaving sides attached at tail. Score fish lightly on both sides.
• Prepare the sauce but do not thicken. Parboil carrots in water for 4 - 5 minutes, and cool under cold running water.
• Heat oil in wok. Add garlic and ginger, and stir-fry for 1 minute. Discard garlic and ginger.
• Add onion, capsicum, carrots, mushrooms and bamboo shoots to wok and stir-fry 2 - 3 minutes.
• Stir in sauce, cover and cook for 1½ minutes. Remove from heat.
• Heat oil for deep-frying. Brush fish, inside and out, with beaten egg and dredge with corn flour.
• Deep-fry fish for about 6 minutes or until golden brown and tender. Remove fish with a skimmer and drain on paper towels.
• Bring sauce to the boil and stir in blended corn flour to thicken. Place fish on a serving dish and pour over sauce.