Sweet and Sour Whole Snapper

Sweet and Sour Whole Snapper
(adapted from Johnny Kan's Eight Immortal Flavors)

Have prepared:

• 1 cleaned, fresh snapper (2.5 pounds)

With a sharp knife, make a few incisions on both sides of the fish, 1/4 in. deep so sauce can penetrate. Season with salt and pepper.

In a preheated wok or skillet, place:

• 1/2 cup vegetable oil
• a few slices of ginger

Bring oil to boiling point and add:

• Seasoned whole snapper

Brown both sides (about 15 minutes), drain and set aside.
Wait for the oil to heat up, then fry the fish again.
In a large bowl, mix:

• 1/2 cup sugar
• 1/2 cup vinegar
• 1/3 cup pineapple juice
• 1/4 cup catsup
• 1 teasepoon Maggi seasoning
• 4 drops hot sauce

In a preheated wok or skillet, stir-fry:

• 1 large pepper, sliced
• 1/2 cup onion, sliced

Transfer vegetables to a hot platter. Place fish on top.
Transfer sauce to the wok. Stir gently at high heat and bring to a boil.
Add gradually:

• cornstarch

Continue cooking at medium-high heat, stirring mixture until sauce has thickened. Pour mixture over fish and serve immediately with steamed rice. Serves 3 or 4.