How to make it

  • Thoroughly rinse & clean the fish. Score the skin diagonally about three times on both sides of the fish
  • Coat the fish lightly on both sides with 1 tblspn of the corn starch. Shake off any excess.
  • Heat the oil in a wok or large frying pan on med high heat & slide the fish into the wok
  • Reduce the heat to medium & fry the fish until crispy brown about 6 - 7 mins on both sides.
  • Remove the fish to a large platter
  • Pour off all of the oil but about 2 tblspns & add the garlic, ginger & shallots. Stir-fry until slightly golden.
  • Add the cherry tomatoes & cook until they burst open
  • Stir in the vinegar, sugar, ketchup & fish sauce.
  • Simmer gently for 1 - 2 mins
  • Adjust the seasoning if needed with salt & pepper
  • Blend the remaining corn starch with the water & stir into the sauce until it thickens
  • Pour the sauce over the fish & garnish with the slivered spring onions

People Who Like This Dish 2
Reviews & Comments 1

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    " It was excellent "
    juels ate it and said...
    I like this recipe! It looks amazing too! Will definitely give it a try.
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