Tien Soan Yu

Sweet and sour fish.

Ingredients

 * 3 Chinese mushrooms, salted
 * 1 large, whole, fresh coral trout
 * 500 ml sunflower oil
 * 2 tablespoons extra oil
 * 2 onions, sliced
 * 100 g lean pork, finely diced
 * ½ carrot, cut into match sticks
 * 80 ml soy sauce
 * 80 ml Chinese vinegar
 * 2 teaspoons sugar
 * 500 ml water
 * 1 dessertspoon cornflour
 * 1 tablespoon sesame oil
 * 1 bunch spring onions, sliced into 1 cm lengths

Directions

 * 1) Soak the mushrooms in water to soften, then remove and slice.
 * 2) Dry the with absorbent paper, patting until it is quite dry.
 * 3) Make two deep slashes in the flesh on both sides.
 * 4) Heat the oil in a saucepan until it is very hot.
 * 5) Deep fry the until golden and crisp on the outside (but not cooked through at this stage), for approximately 3 minutes, then remove.
 * 6) Drain on absorbent paper and set aside.
 * 7) Heat additional oil until very hot in separate frying pan or wok and stir fry the onion, carrot, pork and mushrooms for a few minutes.
 * 8) Then add soy sauce, vinegar, sugar and water.
 * 9) Boil the water, then add the and cook for another 5 minutes.
 * 10) Cover the pan so that the sauce doesn't evaporate.
 * 11) Remove when cooked – the flesh should be firm but cooked.
 * 12) Mix cornflour with a little water and stir through sauce.
 * 13) Add the sesame oil to give a 'shine' or glaze to the sauce.
 * 14) Stir through.
 * 15) Spoon sauce over the and garnish with the spring onions.