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Sweet-Sour Fish

Materials:
One live fish (1000g)
50g vinegar
60g sugar
2g finely chopped ginger

Preparations


1. Clean the fish, cut open along the backbone, make 3-5 cuts along the inside but do not cut through the skin.
2. With the skin up place in boiling water, boil for 3 minutes.
3. Skim, pour off the soup till only 250g is left.
4. Add soy sauce, wine and ginger, cook till the flavor penetrates, remove the fish to a plate.
5. Add sugar, vinegar and wet cornstarch to the soup, bring to the boil, skim, pour over the fish.