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Sweet And Sour Fish

Ingredients

600 g(1 1/3 lb) black pomfret

• 2 tablespoons flour
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 2 tablespoons water
• combined

oil for deep-frying

3 shallots, sliced

2 cloves garlic, sliced

2 1/2 cm (1 in) ginger, cut into strips

1 cup water 

1/2 small carrot, cut into 4 cm

(1 1/2 in) strips

 2 red chillies, seeded and cut into strips

• 2 dessertspoons light soy sauce
• 2 dessertspoons vinegar
• 1 teaspoon sugar
• 1/4 teaspoon monosodium glutamate
• 1/2 teaspoon salt
• 1 teaspoon cornflour 
• combined

coriander leaves

How To Prepare It

Wash fish and make two slits across on each side. Coat with combined flour batter and deep-fry in hot oil until light brown and crisp. Drain and place fish on a serving dish.

Remove oil, leaving 2 tablespoonfuls in the kuali. Fry shallots, garlic and ginger until fragrant then add water. When it comes to a boil put in carrot and chillies. Simmer for 5 minutes then add remaining seasoning.

Pour hot gravy on top for fish and garnish if desired with coriander leaves.