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18 December 2012,23:00 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Bone fish leaving sides attached at tail. Score fish lightly on both sides.
  • Prepare the sauce but do not thicken. Parboil carrots in water for 4 - 5 minutes, and cool under cold running water.
  • Heat oil in wok. Add garlic and ginger, and stir-fry for 1 minute. Discard garlic and ginger.
  • Add onion, capsicum, carrots, mushrooms and bamboo shoots to wok and stir-fry 2 - 3 minutes.
  • Stir in sauce, cover and cook for 1½ minutes. Remove from heat.
  • Heat oil for deep-frying. Brush fish, inside and out, with beaten egg and dredge with corn flour.
  • Deep-fry fish for about 6 minutes or until golden brown and tender. Remove fish with a skimmer and drain on paper towels.
  • Bring sauce to the boil and stir in blended corn flour to thicken. Place fish on a serving dish and pour over sauce.


  • 1½ kg whole fish, cleaned and scaled
  • 500 ml sweet and sour sauce
  • 4 carrots, sliced diagonally
  • 4 tablespoons Cooking oil
  • 2 clove garlics, crushed
  • 4 thin slices fresh green ginger root, grated
  • 2 medium onions cut into wedges
  • 2 small green capsicums cut into strips
  • 6 fresh mushrooms, sliced
  • 250 green bamboo shoots, shredded
  • IDHAYAM MANTRA Peanut Oil for deep frying
  • 2 eggs, beaten 
  • Corn flour

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