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Ingredients :
750 g freshwater fish
3 tablespoons chili paste
1 tablespoon tomato puree
1 tablespoon soy sauce
2 tablespoons rice wine
1/2 tablespoon sugar
1 cup stock
3 slices ginger root, peeled and
chopped finely
2 clove garlic, chopped finely
1 tablespoon vinegar
3 scallions, chopped finely
1 tablespoon cornstarch
Oil for deep-frying
Method :
Clean, scale and gut the fish well. Make
slashes on each side of the fish diagonally until the bone. Heat a wok
with oil and deep-fry the fish until golden. Turn only once or twice. Remove and drain. Pour off the excess oil
leaving about 1 tablespoon in the wok. Put in the chili puree,
tomato puree, soy sauce, rice wine, sugar, stock, finely chopped
ginger root and garlic. Bring it to the boil. Put the fish back, reduce
heat and cook gently for a few minutes turning it over two or
three times. Place the fish on a
serving dish. Increase the heat. Add vinegar and onions to
the sauce, thicken it with cornstarch. Then pour it over the fish
and serve while still hot with steam white rice.
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