1 lb. silvery pomfret
7 tablespoons tomato ketchup
3 tablespoons sugar
1 tablespoon vinegar
2 tablespoons peanut oil
a little soya sauce
2 tablespoons cooking wine
1/2 teaspoon gourmet powder
1 heaping teaspoon salt
2 tablespoons scallion
1 tablespoon ginger root
2 teaspoons cornflour in 3 tablespoons water
a pinch of pepper
1) Trim, scale and draw pomfret. Wash clean.
Mince scallion-white and ginger root. (Scallion leaves and ginger skin to be kept for boiling with fish.)
2) Boil water in a pot. Put in scallion leaves, ginger skin, salt (2/3 teaspoon), pepper, and cooking wine (1 tablespoon). When this boils again, slip in fish. Bring to a boil. Then move to low heat to keep it gently boiling for 15 minutes. Remove, drain and put fish in a plate.
3) Heat fry pan over fire. Pour in peanut oil. Stir-fry minced scallion and ginger with tomato ketchup. When it smells good, pour in 1/2 cup of boiling water. Follow with sugar, vinegar, salt (2/3 teaspoon), gourmet powder, cooking wine (1 tablespoon) and a little soya sauce for coloring. When the stock boils again, thicken with cornflour solution and pour thickened sauce over fish.
(1) The fish must not be over-boiled, or its natural flavor will escape. When taken out of the pot, the water must be well drained.
(2) The final sauce may be made more pronounced in sourness or sweetness according to individual taste by varying the amount of vinegar or sugar.