Sweet and Sour Fish

This sweet and sour dish is popular in Southeast Asia. Often using a whole deep-fried fish and served with sweet and spicy sauce, it is well-known in Thai cuisine. This recipe which uses fish fillet is a great way to cook, and its touch of sweetness makes this dish super.

Ingredients:
½ lb firm white fish, such as monk fish, sea bass, or tilapia skin removed
1/4 tsp salt
1 tsp dry sherry or shaoxing wine
2 tbs all-purpose flour
1 egg, beaten
1/4 tsp chopped ginger
1 scallion, chopped
1/4 cup chicken stock
1 tbs soy sauce
1 tsp sugar
1 tbs rice vinegar
1 tsp cornstarch
1 tsp chili flakes
1/4 tsp sesame oil
Cilantro
Directions:
Pat dry fish, cut into 1 and 1/2 inch cube, and marinate fish with salt and haft of dry sherry for 30 minutes.
Combine the chicken stock, soy sauce, vinegar,sugar and the other haft of the wine. Set aside.
Beat the egg and flour with 1 tbs water to form a smooth batter. Coat the fish cubes with the batter.
In the wok, heat 1 cup of oil to 350°. To check if oil is ready, drop a piece of bread into the oil and it brown in 10 seconds. Carefully lower one by one piece of fish and stir gently to make sure they do not stick together. Cook until they golden brown, about 5 minutes. Remove fishes and drain well on paper towel.
In the same wok, pour out the oil , wipe the wok clean  reserving 1 tbs oil.
Heat wok in high heat. Add ginger, chilli and scallions saute' for few minutes. Add the liquid mixture and bring to aboil.  Reduce heat and simmer for 1 minutes. Add fishes and cook for 2 minutes. Combine the cornstach with 1 tbs water to make a paste, add to the wok and cook until thick. Sprinkle the fish with sesame oil and cilantro and serve.