1 tsp. soy sauce
3 tbsps. dry sherry
1-¼ kls. lapu-lapu fillet
1/3 cups cornstarch
salt
oil For the sweet & sour sauce:
1 clove garlic, chopped
1 carrot (small), julienned
1 green pepper (small)
2 tbsps. dry sherry
2 tsps. soy sauce
spring onions, sliced
1/3 cup sugar (brown & white)
1/3 cup white vinegar
3/4 cup chicken broth
½ cup bamboo shoot, julienned
1-½ tbsps. cornstarch
1-½ tbsps. ginger, chopped
Directions:
To prepare the sweet and sour sauce: Combine the sugar, cornstarch, vinegar, chicken broth, soy sauce, and dry sherry. Add the ginger, garlic, carrot and bamboo shoot. Cook, stirring constantly until the mixture boils. Lessen the stove's heat, cover and cook for 5 more minutes or until the carrots soften. Prior to serving, add the green pepper and onions, simmer for a few seconds before using.
To prepare the fish: Combine the sherry and soy sauce and rub on the fish, season with pepper. Drizzle the fish with cornstarch. Heat oil and fry the fish for 2 to 3 minutes. When cooked, place the fish on a paper towel to dry. Place the fish on a serving platter and pour (or drizzle) the sweet and sour sauce on the fish. Garnish with other vegetables if desired.
