Deep-fried Pomfret in Sweet and Sour Sauce

Serves 4-6


Ingredients:

1 (750g) pomfret
2 small onions, thinly sliced
30g green peas
½ cucumber, diced
1 small carrot, diced & parboiled
2 chillies, sliced
½ cup (60g) tapioca flour
cooking oil for deep frying

Seasoning:
1 tsp salt
1 tsp sugar
1 egg white
3 tbsp cornflour
3 tbsp water
a little pepper

Sauce:
4 tbsp tomato sauce
½ tbsp chilli sauce
1½ tbsp light soya sauce
1½ tbsp vinegar
4 tbsp sugar
1 tsp salt
1 tbsp cornflour & 2 tbsp water, mixed until smooth


Method:

1. Scale and clean fish. Slice into fillets. Discard the centre bone but reserve the head, tail and fins. Make criss-cross cuts across fish fillets but do not cut right through.
2. Mix well seasoning ingredients. Rub over fish fillets, head, tail and fins and season for 15 minutes.
3. Combine sauce ingredients. Leave aside.
4. Heat cooking oil for deep frying. Coat fish with tapioca flour and deep fry until golden brown. Remove to serving dish.
5. Remove oil leaving about 2 tablespoons in the pan. Fry onions until soft. Add green peas, cucumber, carrots and chillies and stir-fry for 3-5 minutes.
6. Put in sauce mixture and bring to the boil.
7. Pour sauce over fish and serve hot.