FISH: This recipe does not call for tomato ketchup or red colouring that is usually used for sweet and sour sauce. It is a more Northern Chinese style of stewing fish.

BRAISED WHOLE FISH WITH SWEET AND SOUR SAUCE糖醋魚:

1 whole fish weighing 1 ½ to 2 lbs                 

1 stalk green onion, cut into long pieces

oil for deep frying

1 tbsp. tapioca starch mixed with 1 tbsp. water

marinade:

    5 tbsp. dark soy sauce                                            

    1 tbsp. rice wine     

sauce ingredients:

    1 tbsp. sugar                                               

    ½ tbsp. vinegar

    2 cups water

                                               

After de-scaling, cleaning and pat-drying fish, make a couple of cuts on each side of fish. Transfer fish to a large glass dish and pour in marinade mixture, turning once or twice to coat well. Marinade for 30 minutes.

In a wok or deep non-still saucepan, heat enough oil for deep frying until very hot. Take fish out of marinade, reserving soy mixture; and pat dry fish slightly with paper towels before lowering it into hot oil. Cover pan with a splatter screen right away to avoid splattering. Deep-fry fish for 1-2 minute or until golden. Remove and drain on paper towels.

Pour off all except 1 tbsp. oil from saucepan and add in reserved soy mixture together with sauce ingredients. Bring to a boil and adjust sweet/sourness to taste. Return fish to pan together with green onion. Braise fish over medium-low heat for 10 minutes; then transfer fish to serving platter. Add starch solution into hot liquid. Cook until sauce is thickened.

Pour sauce over fish to serve immediately.