Sweet and Sour fish (Serves 4)

Ingredients:

600g fish
1 egg (Beaten)
5 tsp corn starch

Marinade:

1 tbsp Shaoxing Wine
1 tsp salt

Sauce:

220g Pat Chun Sweetened Vinegar
40g Pat Chun 5% rice vinegar
½ tbp salt
80g water
2 tbsp corn starch

Preparation:

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.