Sweet and Sour Fish (Pla Priew Wan)

Pla Priew Wan combines tang of the sweet and sour sauce with a variety of vegetables and fried fish.

1 Whole 2 Pound snapper or sea bass
4 Cups Cooking oil
4 Tablespoons Cornstarch
1 Cup Carrots, peeled and cut into 2" x ½" x ¼" pieces
1 Bell pepper, seeded and sliced into ½" x 2" pieces
3 cloves Garlic, finely chopped
¼ Cup Tomato sauce
2 Tablespoons Red wine vinegar
1 to 2 Tablespoons Fish sauce
2 Tablespoons Sugar
½ Teaspoon Salt
4 to 6 Red chili peppers, seeded and sliced
½ Cup Water
6 to 8 sprigs Cilantro

Preparation
1. Rinse the fish well and pat the skin dry.
2. Score both sides of the fish diagonally in the crosshatch pattern every 1", cutting halfway to the bone.
3. Coat fish with 2 Tablespoons of cornstarch.
4. In a wok, heat oil until hot and slightly lower fish into it.
5. Lower heat to medium and deep-fry fish about 20 to 30 minutes until crispy.
6. Place the fried fish on a plate.
7. Heat 2 Tablespoons of oil and stir-fry garlic until light brown.
8. Stir in the carrots, bell peppers, tomato sauce, red wine vinegar, fish sauce, sugar, salt, and red chili peppers.
9. In a bowl, mix the remaining 2 Tablespoons of cornstarch with water.
10. Stir cornstarch mixture into the sauce until the sauce is thickened.
11. Pour the sweet and sour sauce over the fried fish.
12. Garnish the plate with cilantro leaves.
13. Serve hot over Jasmine rice.

Makes 4 servings