Sweet and Sour Fish
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
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
