This sweet and sour dish is very tasty and by flattening the stomach of the fish a little it allows the fish to be put in an upright, swimming position on the serving platter. The sauce and vegetable mixture is then poured over the fish for an outstanding presentation of the fish.
1Clean and scale fish. Make 3 diagonal cuts on each side of fish.
2Mix together the wine cornstarch flour and soy sauce. Rub fish inside and out with this mixture.
3Heat oil to 330°F and deep fry fish until crisp and golden brown (about 15 minutes), basting often with hot oil.
4Remove to absorbent paper and drain. Flatten stomach slightly to make fish stand and place in a slow oven to keep warm. Note: Fish may be deep-fried in advance. Re-fry before serving. Fish then becomes more crisp.
5Mix together the first 5 sauce ingredients and set aside.
6Heat 4 Tbsp of oil in frying pan: stir-fry all vegetable ingredients until tender.
Note: Any of sauce vegetables may be omitted.
7Pour in sauce mixture and bring to a boil.
8Mix cornstarch with water and add to thicken, stirring constantly. Pour over fish and serve hot.
9Put fried fish in upright position on a serving platter and pour the vegetable sauce mixture over the fish.