Sweet and Sour fish (Serves 4)
1 egg (Beaten)
5 tsp corn starch
1 tbsp Shaoxing Wine
1 tsp salt
220g Pat Chun Sweetened Vinegar
40g Pat Chun 5% rice vinegar
½ tbp salt
2 tbsp corn starch
1. Remove the fish bones. Marinade fish for 10 minutes.
2. Brush fish with corn starch. Fry in 180°C cooking oil until it turns golden, dish up.
3. Bring sauce to boil. Pour on the fish. Serve.