Food

Ingredients:
*2 Medium-sized fish – snapper, sea bass black pomfret
*220 g Cherry tomatoes
*120 ml Vegetable oil
*3 tbsp Water
*2 tbsp Shallots, chopped
*2 tbsp Tomato ketchup
*2 tbsp Granulated sugar
*2 tbsp Red wine vinegar
*1 tbsp Garlic, chopped
*1 tbsp Fresh root ginger, chopped
*1 tbsp Fish sauce
*4 tsp Cornflour
* Salt and freshly ground black pepper
* Coriander leaves – garnish
*Shredded spring onions – garnish
Method :
Dlean, rinse and discard the head of the fish, then score the skin diagonally on both sides.
Coat fish lightly on both sides with 1 tablespoon cornflour, shake off any excess.
Heat oil in a wok over medium heat and fry the fish approx. 7 – 8 minutes or until crisp and brown on both sides. Remove and set on a large platter.

Leave 2 tablespoons of the oil in the wok and add garlic, ginger and shallots and fry until golden brown Add the cherry tomatoes and cook until the burst open, then stir in the vinegar, sugar, ketchup and fish sauce.