Ingredients

• 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

Directions

• 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.