Ingredients: 2 whole fresh Flounder (about 1pound each) 1 beaten egg Corn flour 3 tbsp grape seed oil Salt to taste Sweet and Sour Sauce Ingredients: 1 small onion, cut in half and sliced long ways 3 pineapple rings, chopped 1 tbsp brown sugar 2 tbsp vinegar 1/2 cup red and green capsicum, coarsely chopped 1 tbsp soy sauce 1 tbsp tomato sauce 2 tbsp fresh ginger, finely grated or chopped 2 tsp corn flour

Serves/Makes: 4

How to cook Sweet and Sour Crispy Flounder:

• Clean the fish, leaving the head and tail on.
• Place the fish in salt water and let it soak for 10 minutes.
• Rinse well under cold running water, drain it well.
• Make diagonal cuts into the fish skin and rub well with salt.
• Dip the fish into the beaten egg and then thoroughly coat in the cornflour. It is now ready to cook.
• Combine all of the sauce ingredients, except the cornflour in a saucepan and cook over a medium heat until all of the sugar has dissolved.
• Mix the cornflour with the cold water and add to the sauce and stir well over heat until the sauce starts to thicken.
• Turn down the heat and keep warm. If the sauce thickens too much, add more water.
• To cook the fish, put the grape seed oil into a heavy fry pan, or better still, a well oiled wok.
• Heat the oil until almost smoking and then place the fish carefully into the pan or wok.
• Spoon some oil over the top of the fish while it cooks. It should cook quickly to give a crispy skin, but not burn.
• Check after a couple of minutes and when crisp, turn the fish over.
• When crisp on both sides, remove the fish, place on a serving plate and pour over the sweet and sour sauce.

Notes: