Ingredients:
3 tomato
1 tablespoon pickle, sweet
1 oz oil
1 tablespoon corn flour
12 tablespoon vinegar
2 tablespoon sugar
2 tablespoon soy sauce
1/4 bone stock
1 lbs fish fillets, white(hamoor/snip)
1 egg
2 tablespoon flour
deep fat for frying
Preparation:
1. Skin and slice the tomatoes, mix with the pickle. Heat oil and fry the tomatoes and pickle for 5 minutes.
2. Mix the cornflower to a smooth paste with the vinegar. Add the sugar, soy sauce and stock. Add to the tomato mixture, bring gently to the boil, stirring, until slightly thickened.
3. Cut the fish into 2 inch strips. Beat the egg and coat the fish with it, then dip fish in flour; do this twice. fry the fish in deep fat for about 5 minutes, drain and pile on a serving dish. Pour the sauce over.
