Summary

Ingredients

For the marinade:

• 5 cm ginger, chopped
• 2 tablespoon rice wine
• salt

For the sauce:

• 2 teaspoons cornstarch dissolved in water
• 4 tablespoon rice wine
• 4 tablespoon sugar
• 4 tablespoon ketchup
• 1 pinch (s) salt
• 2 teaspoon soy sauce
• 2 tablespoon white vinegar
• 250 ml water

Also:

• 1 fish, whole sea bream approx. 500 g (or perch) *
• Oil, for deep-frying
• 1 egg yolk
• 1 clove garlic
• 3 shallot (s)
• 50 g peas, frozen
• 1 red pepper (s)
• 1 can pineapple

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Instructions

1. Wash the fish well and make 3 incisions on both sides. Then soak the fish in the marinade for at least 1 hour.
2. In the meantime, mix the ingredients together for the sauce.
3. Brush the fish with egg yolks and fry in hot oil, about 4-6 minutes on each side.
4. Place the fish on a plate and cover with foil.
5. Fry the shallots and garlic in the oil, add the sauce mixture and allow to thicken.
6. Add the peas, chopped peppers and pineapple and cook. Pour the sauce over the fish and serve.
7. * If several dishes are served, as is usually the case with Chinese dishes, 1 fish is sufficient. But if it is a separate dish, 2 fish should be fried.