1-2whole fish (tilapia, sea bass or rock cod)(dressed )
2tablespoonsrice vinegar
1-2 tablespoonssalt
2beaten eggs
¼cupcornstarch(approximately)
Vegetable oil
Sauce Ingredients:
¼cupwater
2tablespoonsrice vinegar
2tablespoonssugar
1½tablespoonsketchup
½tablespoonsoy sauce
¼teaspoonchili oil
1tablespooncornstarch(mixed with 2 tablespoons water)
Topping:
½teaspoonground ginger
2 or 3carrots(cut in ¼ inch slivers)
2green onions(cut in 1 inch pieces)
Instructions
Make 3-4 cuts on each side of the fish, about an inch a part. Make sure to reach the bone. Rub the fish all over and into the cuts with rice vinegar and salt. Now, dip the fish into the beaten eggs and then rub with cornstarch to cover. Let stand for a few minutes.
Heat a large frying pan with a few tablespoons of vegetable oil over medium-high heat. Make sure the pan is wide enough to fit your fish. Once it’s heated, cook fish for about 6 minutes per side, ensuring it’s cooked all the way through.
While the fish is cooking, combine all of the sauce ingredients, except cornstarch mixture, in a small saucepan over medium heat. Once it comes to a boil, add the cornstarch mixture and stir until thickened. Remove from heat.
Remove the fish and set on a serving plate once it’s done.
Stir fry the ginger, carrots and onion for about a minute or so, until tender. Top the fish with sauce and vegetables and serve.