1．             Fish fillet 250g

2．    Egg (beaten) 1 piece

3．    Cornstarch 1 cup

4．    Green pepper (diced) 1 Tbsp

5．    Red chilli (diced) 1 Tbsp

6．    Carrot 1 Tbsp

7．    Garlic (chopped) 2 tsp.

8．    Pinenuts 1 Tbsp

   Seasonings:

1.       Salt 1/2 tsp.

2.  Chicken powder 1/4 tsp.

3.  Sugar 1/2 tsp.

4.  Cornstarch 2 tsp

5.  Egg White 2 Tbsp

6.  Sesame oil and pepper a little

Sauces:

1.       Water 3/4 cup

2.  Salt 1/4 tsp

3.   Sugar 11/2 Tbsp.

4.  Cornstarch 1 Tbsp

5.  White vinegar 2 Tbsp

6.  Ketchup 2 Tbsp.

Method:

1.       Slice fish fillet thickly, marinate with seasonings for 10 minutes

2.       Preheat oven at 180 C, roast pinenuts until golden brown. Cool

3.       Coat fish fillet with beaten egg and then cornstarch. Leave aside.

4.       Heat 4 cups of oil, deep-fry fish fillet until golden. Drain.

5.       Heat 1 tablespoon oil in wok, saute the vegetables for a while, add sauce and bring to the boil. Pour on top of the fish fillet, lastly sprinkle top with roasted pinenuts