1 whole Tilapia, about 1.5 kg., scaled and gutted
salt and pepper. You can also vut it into pieces if you want to
1 tbsp. of cornstarch
3 cups of cooking oil for deep frying
For the sweet and sour sauce:
1 cup vinegar
1-1/2 to 2 c. of shaved palm sugar (or dark brown sugar)
½ tsp. of salt
1 tbsp. of very fine strips of ginger
For the garnish:
1 onion, finely sliced
1 small carrot, julienned
a thumb-sized piece of ginger, julienned
1 tbsp. of sesame seed oil
Celery
Make the sweet and sour sauce. Place the vinegar and sugar in a small pan and set over medium heat. Cook without stirring until the sugar dissolves. Swirl the pan and boil over medium heat for 15 to 25 minutes or until syrupy. Add the salt and ginger during the last five minutes of cooking.
While the sauce cooks, prepare the fish. Heat the cooking oil in a wok or frying pan. Pat the fish dry with paper towels. Cut three to four diagonal incisions about half an inch deep on both sides of the fish (what is referred to as “scoring”). Season the fish with salt and pepper, rubbing inside the cavity and incisions. Dust with cornstarch or tapioca starch.
Flip the fish when the underside is done and fry the other side for even cooking and texture. Scoop out the fish and drain on paper towels. Transfer to a serving platter and scatter the prepared garnishes on top. Pour the sweet and sour sauce over the fish and vegetables.