- 3-4 tbsp vegetable oil
- 10 spring onions, trimmed, sliced
- 50cm/2in piece fresh root ginger, julienned
- 1 red chilli, seeds removed, chopped
- 1 garlic clove, peeled, crushed to a paste with the edge of a knife
- 100ml/3½fl oz tomato ketchup
- 30-40 cherry tomatoes
- dash fish sauce
- 200ml/7fl oz fish stock or water
- salt and freshly ground black pepper
- plain flour, for dusting
- 4 x 150g/3½oz red snapper fillets, cut into pieces
- steamed sticky rice, to serve
- Heat 1-2 tablespoons of the oil in a wok over a high heat. Add the spring onions and ginger and stir-fry for 1-2 minutes, or until softened.
- Add the red chilli and garlic and stir-fry for a further 1-2 minutes, or until softened.
- Add the tomato ketchup, tomatoes and fish sauce and stir well to combine.
- Add the stock (or water) and bring the mixture to the boil. Continue to boil until the cherry tomatoes 'burst' in the wok, about 4-5 minutes. Season, to taste, with salt and freshly ground black pepper.
- Meanwhile, sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper. Dredge the fish pieces in the seasoned flour, shaking off any excess.
- Heat the remaining oil in a frying pan over a medium heat. Add the coated fish pieces, in batches if necessary, and fry for 2-3 minutes on each side, or until crisp and golden-brown and cooked through.
- Just before serving, add the fried fish pieces to the sweet-and-sour sauce and cook for 1-2 minutes, or until warmed through.
- To serve, spoon the sticky rice into the centre of each of four serving plates. Spoon over the sweet-and-sour red snapper.