Sweet and Sour Fish

What you need:

For the fish

• 450g fresh white fish fillets (skinless)
• cornflour, for dusting
• 125 gr flower 
• 2 tsp baking powder
• pinch of salt
• 300 ml cold beer
• groundnut oil for frying

For the sweet and sour sauce

• 250ml vegetable stock
• 125 ml rice vinegar
• 75 gr fine sugar
• 1 tsp ginger (julienne)
• 2 carrots (julienne)
• half red bell pepper (sliced)
• half cucumber (deseeded and thinly sliced) 
• 4 spring onions (finely chopped)
• serve with sticky rice.

How to prepare it:

1. Put the vegetable stock, rice vinegar and sugar in a small pan and heat on high fire.
2. Lower the heat and cook the sauce for about 20 minutes (to thicken it).
3. Add the ginger, carrot, cucumber and bell pepper and mix well and remove from the fire.
4. For the batter mix the flower with the baking powder and salt in a bowl.
5. Add slowly the beer while gently stirring and create a thin batter.
6. Heat a wok with oil.
7. Cut the fish in thin slices or strips and dust in the cornflour.
8. Then dip the dusted fish slices in the batter.
9. Fry the fish until golden brown.
10. When done, leave the fried fish on a papertissue for one minute. 
11. Lay the fish on tray and add some of the sauce.
12. Serve with sticky rice and add the rest of the sauce.