Sweet and sour fish

Method

1. 1 Score the fish's body with diagonal scales that go deep down to the bone on both sides.
2. 2 Sprinkle cornstarch into each incision, then gently break off the scales of flesh to spread them out.
3. 3 The scales of the fish should spread out when fried, which is the correct shape; shallow cuts indicate flat, non-crispy fish.
4. 4 Deep fry at 180 degrees for 7 minutes on each side, using a ladle to pour oil over the protruding parts.
5. 5 Simmer vinegar with sugar, ketchup, and cornstarch dissolved in water to make a thick sauce.
6. 6 Add pineapple, bell peppers, and shredded ginger to the sauce and pour it over the fish just before serving.

With an appliance

• Air fryer 45 min

  Replace step 4: spray oil evenly, then steam in a hot air pot at 200 degrees for 20 minutes; the meat flakes will be less spread out than when deep-fried.