1 black pomfret/golden pomfret
1 onion – cut into wedges
1/2 cucumber – remove centre portion and cut into wedges
1 potato – cut into wedges – deep fried and drained
1 tomato – cut into wedges
1 tsp each – salt and cornflour
1/2 tsp pepper
100 ml water
3 tbsp tomato sauce
3 tbsp chilli sauce
2 red chilli – minced finely
11/2 tsp sugar
1 tsp honey
2 tbsp apple cider vinegar/white vinegar
1 tbsp oyster sauce
1 tsp salt
2 tsp corn flour
1) Clean fish and trim the fin and tail. Make 2 diagonal cuts across each side of the body and marinate with marinade ingredients for 20 minutes. Coat fish with corn flour, making sure to coat the slits. Deep fry till crispy and golden brown. Place on serving dish lined with lettuce leaf.
2) Reheat pan with 2 tbsp oil, put in onion, then tomato and stir fry for 2 minutes. Pour in the sauce ingredients, cucumber and potatoes. When sauce comes to a boil, stirring quickly to mix sauce. Taste accordingly.
3) Pour sauce over fish and serve hot.