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Ingredients

1 pound fish fillets (cod, bass, haddock) min. 1 inch thick, 4 oz carrots roll cut, 4 oz frozen peas, 4 oz mange-tout (snow peas) or 1 green pepper, 4 cups oil, 4 oz  cornstarch

Sauce: 1 Tbs sugar, 3 Tbs malt or cider vinegar, 1 tsp liught soy sauce, 1 tsp tomato ketchup, 1/2 cup stock, 1 tsp cornstarch dissolved in 1 tsp water, 2 Tbs Chinese pickles, pinch of salt and pinch of  pepper

Preparation

1 Remove all skin from fish fillets and cut them into small pieces
2 Roll cut carrots and cut green pepper into 1 inch squares
3 Blanche vegetables in boiling water, carrots 2 minutes, mange-touts or green peppers 1 minute
4 Plunge vegetables into cold water

Extras

nothing special

Method

1 Bring sauce (without cornstrach mixture) to a boil in a large sauce pan
2 Add vegetables, bring to a simmer and then stir in cornstarch
3 Remove from heat
4 Heat oil in wok until smoking hot
5 Coat fish with cornstarch - shake off excess
6 Deep fry fish until golden brown and dry on a kitchen towel

Serving

1 Place fish on a hot serving plate.
2 Re-heat sauce and pour it over fish.
3 Garnish with Chinese pickles.
4 Serve immediately.