Ingredients
800g yellow fish
25g carrot
25g asparagus
15g soaked mushroom
15g peas
2tbsp table sugar
1 tbsp salt
1 tbsp cooking wine
2 tbsp vinegar
2 tbsp catsup
2 tbsp corn starch
Procedure:
1. Clean the yellow fish by removing the scale and fins off. Cut cross lightly and pickle with seasoning mixture of table sugar, salt, cooking wine, vinegar, catsup and corn starch.
2. Dice and cook carrot, asparagus and soaked mushroom.
3. Preheat the pan with salad oil. Drain the fish and coat with starch, Pour the fish pan up side down, fry until crisp, dish up.
4. Fry garlic, ginger, 100ml water, peas, cook carrot, asparagus and soaked mushroom and season with table sugar, salt, cooking wine, vinegar, catsup and corn starch and wait until boiling point and produces thick sauce. Pour mixture into the fried fish.
