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1
Fish:
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2
Use a large frying pan and put enough oil to cover the bottom with about 1/4 inch.
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3
Pan fry the fish in the oil on medium heat. If you are using a fillet start with the flesh side down. You may need to score the skin of a whole fish in order to allow it to cook through.
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4
Once the fish is fully cooked set aside some of the cooking oil and arrange the fish on a serving plate.
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5
Sauce:
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6
Stir the water, vinegar, soy sauce, sugar, salt and pepper/pepper corns together in a mixing bowl.
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7
The mixture should have a strong flavor of balanced sweet, sour, and salty. Add additional sugar, vinegar and/or soy sauce until you achieve this balance. Then set aside.
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8
Saute garlic in the reserved oil in a wok on medium-high heat until golden.
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9
Add onion and saute until it is also golden.
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10
Add ginger and saute until flavors blend.
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11
Add carrots, stir briefly then add liquid mixture.
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12
Mix sauce until flavors blend nicely.
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13
Simmer approximately 1 minute.
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14
Taste again and re-balance the flavors.
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15
Add bell pepper and corn starch mixture and stir together.
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16
Simmer until reduced to about a cup.
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17
Ladle the sauce over the fish and serve.
