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