| Ingredients: | | | | |
| | | | * Salt and freshly ground black pepper |
| *2 Medium-sized fish - snapper, sea bass | | | | |
| black pomfret | | | | * Coriander leaves - garnish |
| | | | |
| *220 g Cherry tomatoes | | | | *Shredded spring onions - garnish |
| | | | |
| *120 ml Vegetable oil | | | | Method : |
| | | | |
| *3 tbsp Water | | | | Dlean, rinse and discard the head of the |
| | | | fish, then score the skin diagonally on both |
| *2 tbsp Shallots, chopped | | | | sides. |
| | | | |
| *2 tbsp Tomato ketchup | | | | Coat fish lightly on both sides with 1 |
| | | | tablespoon cornflour, shake off any excess. |
| *2 tbsp Granulated sugar | | | | |
| | | | Heat oil in a wok over medium heat and fry |
| *2 tbsp Red wine vinegar | | | | the fish approx. 7 - 8 minutes or until crisp |
| | | | and brown on both sides. Remove and set on a |
| *1 tbsp Garlic, chopped | | | | large platter. |
| | | | |
| *1 tbsp Fresh root ginger, chopped | | | | Leave 2 tablespoons of the oil in the wok and |
| | | | add garlic, ginger and shallots and fry until |
| *1 tbsp Fish sauce | | | | golden brown Add the cherry tomatoes and cook |
| | | | until the burst open, then stir in the |
| *4 tsp Cornflour | | | | vinegar, sugar, ketchup and fish sauce. |