1 lb fish fillet - cut into pieces
1/2 cup baby carrots
1 green bell pepper - cut into pieces
1 tomato - quartered
1/2 white onion - cut into pieces
1 tsp minced ginger
1 tsp minced garlic
Batter for fish
1/2 cup flour
1/2 cup water
pinch of salt
(adjust ratio of flour or water accordingly to make a smooth batter)
Sauce4 tbsp ketchup
2 tbsp soy sauce
1 tsp sugar
1/2 tsp salt
1 tbsp vinegar
1/4 cup water
Marinate the fish fillets with salt and pepper. Heat up oil in a wok and dip the fish fillet into the batter and fry until brown. Remove and set aside.
Leave some oil in the wok and saute the onion, ginger and garlic until fragrant. Add the baby carrots and some water and cook until carrots are tender.
Add the bell pepper and tomato and stir fry for another few minutes.
Add the sauce to the mixture and bring to a boil. Add in the fish fillets and mix well.
Check seasonings and add salt if needed Serve warm.