Sweet and Sour fish

Sweet and Sour fish

Ingredients
1 whole fish, about 1 kg/2 lbs in weight - in Singapore I would use snapper or grouper, in Europe I would recommend a sea bass or small cod; in the USA I guess a sea bass or snapper, only trouble is trying to get hold of a whole fish (I've had many discussions on this issue before on the forum message board on Fish dishes)! If you cannot, then use 1 lb fish fillet, cut into sizeable pieces.
1 egg, beaten
1 cup cornstarch
1 litre/4 cups cooking oil, for deep frying

Ingredients A
4 stalks spring onions, trimmed and cut into 4 sections each
2 slices ginger
1 tbsp Shaoxing wine*
1/2 tsp salt
1/4 tsp white pepper

Ingredients B
1/2 cup shredded ginger
1/4 cup shredded spring onions
1 tbsp minced garlic

Ingredients C
5 tbsp sugar
5 tbsp tomato ketchup
5 tbsp water
3 tbsp white or distilled vinegar
2 tbsp hot sauce (like Tabasco)
1 tbsp Shaoxing wine*
2 tsp light soy sauce or Thai/Vietnamese fish sauce (nam pla/nuoc mam)
2 tsp cornstarch
1/2 tsp salt

Ingredients D
2 tbsp shredded spring onions
2 tbsp chopped coriander leaves
1 tbsp shredded ginger
1 green finger chilli, de-seeded and cut into strips
1 red finger chilli, de-seeded and cut into strips

*Shaoxing wine may be omitted if preferred

If using whole fish, cut 3-4 diagonal slits on each side of fish.

Marinate fish (either whole or filleted pieces) in Ingredients A for 30 minutes.

Heat 1 litre/4 cups cooking oil in a deep skillet or wok until it starts to shimmer (about 180*C/350*F).

In the meantime, remove fish and dip in beaten egg, then in cornstarch. When oil has reached desired temperature, gently slide whole fish (or add fish pieces using long chopsticks or tongs) into oil. Fry fish for about 10 minutes, turning once (5 minutes for fish pieces). Remove fish/fish pieces to a serving plate and keep warm.

Drain oil except for about 4 tbsp/1/4 cup, stir fry Ingredients B until fragrant. Add Ingredients C and bring to boil.

Pour sauce over fish and garnish with Ingredients D.