Thai Sweet and Sour Fish
- 1 fish at least 8" long
- 2 tbsp. all purpose flour
- 4 oz. straw mushrooms
- 1 cucumber
- 1 large tomato
- 3 green onions
- 3 fresh hot chilli peppers
- 2 tbsp. cornstarch thickened with cold water
- 1 cup hot water
- 5½ tbsp. sugar
- 3 tbsp. vinegar
- 2 tbsp. catsup
- 1¾ tbsp. fish sauce
- 1/2 tsp. garlic salt
- 1 cup oil
Peel cucumber and cut in 1/2" sticks about 2" long. Cut onion and tomato in slices 1" wide. Cut green onion into 2" lengths. Clean the fish completely, leaving the head and tail intact. With a sharp knife, make 3 cuts in side of fish about 1½" apart and 1/4" deep running diagonally from stomach to back.
Place wok over high heat and add oil. When oil is hot, sprinkle both sides of fish with flour and place in wok. Fry until golden brown on both sides. Remove and place on platter. Set aside and keep warm.
Drain most of cooking oil from wok, retaining only about 2 ounces. Return to heat. Add straw mushrooms, tomato, onion, green onion, cucumber and pepper. Stir 3 or 4 times. Add sugar, garlic salt, catsup, fish sauce, vinegar and hot water. Stir until well mixed. Thicken with cornstarch and stir until boiling. Pour over fish.
Serves 2.