This recipe is 100% authentic Chinese's method of preparing 'sweet and sour fish'. This is not arguable; Chinese has the most restaurant in the world and Jamaica is no exception.
2 lbs. fish (preferable butter fish, pink parrot or yellow or red tail snapper. Fillet is also suitable)
1 tablespoon wine
1 teaspoon salt
1/2 cup all-purpose flour
1/2 cup corn-starch
2 eggs (beaten)
Enough vegetable oil for deep-frying
1 clove garlic (minced)
1 tablespoon ginger root (crushed)
4 medium forest mushrooms (soaked, rinsed and sliced)
1 medium carrot (peeled, and cut into small thin, narrow pieces)
1/2 cup green sweet peppers (cut into small thin, narrow pieces)
2 stalks scallion or green onion ( cut into thin, narrow pieces)
2 tablespoon vegetable oil
1/4 cup rice vinegar
1/4 cup sugar (dark)
3 tablespoon ketchup
1/2 teaspoon chilli pepper
1 tablespoon rice wine
1/4 teaspoon salt
1 teaspoon sesame seed oil
1/2 cup water
5 teaspoon corn-starch
Clean and dry fish. Cut 3 slashes on both sides of the fish; 1 in 2 1/2 cm. Rub with salt and wine. In a bowl combine the flour and the corn-starch, mix together then coat fish with the mixture. Dip fish in beaten eggs, then in flour mixture.
Put oil to hot in a deep-bottomed skillet (375F) Fry fish for 15 minutes; turning once. Remove and place on a platter.
Heat 2 tablespoons oil in a wok (skillet) sauté garlic, ginger, mushrooms, carrots, and sweet peppers for 1/2 min. Add all the sauce ingredients, stir and bring to a boil, adding the scallion. Simmer for a minute or two. Remove from heat and serve sauce over fish. Serve with steamed rice.