CRISPY SKIN FISH IN SWEET AND SOUR VEGETABLE SAUCE .

Use 1 large whole white fish ( cleaned and scaled ) , making several deep , diagonal gashes in each side of the fish , cutting through to the bone and rwisting the knife to lift the flesh a little from the bone without detaching it . Mix 1 lightly beaten egg white with 1/2 tsp of salt , 1 tbs of rice wine , a good grinding of black pepper , 1 tbs of water and3 tbs of cornflour .Mix well to combine . Rub the mixture into the fish , inside and out and in the gashes . Dredge the fish all over with extra cornflour , brushing off the excess . Heat 500ml of peanut oil in a large wok or pan for deep frying . Take the fish firmly by the tail , hold over the oiland spoon the hot oil carefully into the gashes , a few at a time to open them . Then place the whole fish in the oil and fry , spoon oil all over the fish until lightly browned and crisp . Place the cooked fish on a warm serving dish and keep hot while preparing the sauce. Pour off excess oil from the wok or frypan retaining 3 tbs of oil and heat . Stir in 1 can of bamboo shoots finely sliced ,75 gm of sliced fresh mushrooms ,1 small capsicum cored and sliced thinly ,3 spring onions shredded , 1tbs of minced ginger , 80gm of shredded carrot. Stir fry for 5 minutes and then remove and pour the vegetables over the fish , continuing to keep warm . Now add 2 tbs of castor sugar to the wok along with 2 tbs of Chinese rice wine vinegar , 1 dsp of soy sauce , 1/2 tsp of salt , 1 tbs of tomato sauce and finally 1 tsp of cornflour. Bring this mix to a simmer , stirring constantly and pour over the fish and stir fried vegetables . Serve hot with your choice of grain .