1/4 CUP CORNSTARCH
1/2 TSP SALT
1 EGG, BEATEN
1 POUND BONELESS, RED SNAPPER OR SIMILAR FISH, CUT INTO 4 SLICES
1 CUP VEGETABLE OIL FOR DEEP FRYING
1 TBSP SUGAR
1/4 TSP HOT RED CHILLI POWDER
3 TBSPS TOMATO SAUCE
2 TBSPS WHITE VINEGAR
1 TBSP BOTTLED PLUM SAUCE
3/4 CUP OF WATER
1 YOUNG CUCUMBER, NOT PEELED, CUT INTO 1/4 INCH CUBES, FOR GARNISH
PROCEDURE:
1) MIX THE CORNSTARCH, SALT AND EGG TOGETHER. ADD THE
FISH SLICES AND TOSS TO COAT WELL.
2) HEAT ENOUGH OIL FOR DEEP FRYING IN A WOK AND FRY THE
FISH SLICES, ONE BY ONE, OVER LOW HEAT UNTIL LIGHT
BROWN. REMOVE AND KEEP WARM.
3) MIX THE SUGAR, CHILLI POWDER, TOMATO SAUCE, VINEGAR AND
PLUM SAUCE IN A BOWL.
4) ADD THE WATER TO THE WOK, BRING A BOIL OVER SLOW HEAT,
AND ADD THE SUGAR/VINGAR MIXTURE. SIMMER SLOWLY FOR
5
MINUTES AS THE SAUCE THICKENS.
5) TO SERVE, PUT THE WARM FISH SLICES ON A SERVING PLATTER
AND POUR THE SAUCE OVER THEM. GARNISH WITH THE
CUCUMBER CUBES.
